2 boneless chicken thighs
3 tbs honey
3 tsp crushed garlic
2 tbs soy sauce
1 tsp sesame oil
1 tsp canola oil
2 large potatoes
1 tbs butter
2 tbs milk
½ tsp salt
½ tsp pepper
200g broccolini or green beans
2 carrots
1 tsp olive oil
½ tsp salt
Directions
Roast carrots: Preheat the oven to 200C fan bake and line a baking tray. Slice 2 carrots into batons and toss with 1 tsp olive oil and ½ tsp salt. Roast for 25-30 minutes until golden and tender.
Mash: Peel and dice 2 large potatoes and add to a pot of cold water. Bring to a boil and cook for 10-12 minutes until soft. Drain, add 1 tbs butter, 2 tbs milk, ½ tsp salt and ½ tsp pepper and mash until smooth.
Chicken: In a small bowl mix 3 tbs honey, 3 tsp crushed garlic, 2 tbs soy sauce and 1 tsp sesame oil. Heat a large pan to medium-high heat and add 1 tsp canola oil. Cook the chicken thighs for 5-6 minutes per side until cooked through. Pour the honey garlic sauce over the chicken and let it bubble and caramelise for 1-2 minutes, basting the chicken as it cooks.
Vegetables: Add 200g broccolini or beans to a microwave safe bowl with a splash of water and cook for 2-3 minutes until just tender.
Serve: Plate up mash and top with chicken and any remaining sauce. Add broccolini and roast carrots on the side.
