Lemon chicken, asparagus & roast sweet potato

THIS chicken dish uses a great deal of garlic for a natural anti-inflammatory hit. Cook the chicken on the skin side for as long as possible as it will create a lovely crisp skin. Make sure that the pan is not too hot, but keeps sizzling all the way.

SERVES 4

4 sweet potatoes, peeled and diced 8 cloves garlic, peeled and crushed 2 red onions, cut into small wedges 1 bunch thyme ½ tsp turmeric ½ tsp chilli flakes ½ tsp ground cumin ½ tsp ground coriander Organic cold-pressed rapeseed oil Black pepper and sea salt 2 bunches asparagus Olive oil 1 bunch of parsley, finely chopped 4 chicken breasts, skin on 3 tbsp butter Zest of 2 lemons PREHEAT the oven to 180c/160c fan/ gas 4. Mix the sweet potato, half the garlic, red onions, thyme, spices and some rapeseed oil in a bowl, and season with salt and pepper. Place on a baking tray and roast in the oven for 12 to 15 minutes, or until golden brown. Now add the asparagus to the baking tray and cook for a further five minutes, or until the asparagus is soft. Place the potato and vegetable mix in a bowl and add a little olive oil, the parsley and adjust the seasoning to taste. Heat up a frying pan on a medium heat and add a dash of rapeseed oil. Season the chicken with salt and pepper and place it, skin side down, in the pan, and cook on a medium heat for ten to 12 minutes, turning regularly, until the skin is golden brown. Add the butter, lemon zest and remaining garlic and leave the chicken to cook slowly for another five to seven minutes. With a tablespoon, ladle the butter over the chicken regularly. This will keep the chicken moist and tasty. The chicken is cooked when it feels firm and has little resistance and the juices run clear when pierced with a fork. Serve the chicken breast on top of the potato and roasted veg mix.