Herb roast chicken with mashed sweet potatoes

Turn the oven to 200 °C, convection if you have it. Peel and slice the 2 garlic cloves.

Pat the 4 chicken thighs dry with paper towels if you have them, otherwise with a clean dish towel. Rub them with 2 cl of olive oil, the dried thyme, salt and pepper.

Heat the skillet over high heat, lay the thighs skin side down and brown for 3 min per side. Then move them to the roasting dish with half the garlic.

Slide the dish into the oven at 200 °C. The chicken needs 30 min, until the juices run clear and the center hits 74 °C.

While the chicken roasts, peel the 0.3 kg of sweet potatoes and cut them into 2 cm cubes. Put them in the saucepan, cover with salted water and cook for 15 min at a simmer, until a knife slides in with no resistance.

Drain the sweet potatoes in the colander and put them back in the saucepan. Add the butter, the rest of the garlic, the rest of the olive oil (1 cl) and pepper, and mash with a fork until smooth.

Take the dish out of the oven and set the thighs aside on a plate. Put the dish over low heat, add the flour and stir for 1 min, then pour in 10 cl of water, scraping up the browned bits. Let it thicken for 2 min.

Divide the mash between 2 plates, add 2 thighs per person and spoon the sauce over. Dig in right away while it's hot.