Honey Garlic Roast Chicken Thighs and Baby Carrots with Herby Cauliflower Mash

This dish packs a real flavour punch - there's twelve garlic cloves in this recipe making it not only delicious but perfect for sharing with friends so you don't need to worry about your breath! There's also a good drizzle of honey which gives the chicken and carrots a gorgeous glaze and fresh basil and chives in the mash.

Low in carbs and fat but super high in tastiness, this is the ultimate guilt-free meal. Ideal for midweek suppers, you can have it on the table in around half an hour. As always, you can add extra greenery if you wish or you could swap out the carrots for any root veg you fancy. If you don't have sour cream, try quark or natural yoghurt instead.

Honey Garlic Roast Chicken Thighs and Baby Carrots with Herby Cauliflower Mash 

Serves 4

oil 
800g boneless, skinless chicken thighs

300g baby carrots 

12 cloves garlic, halved 

4 tbsp clear honey 

1 large cauliflower, cut into small florets 

6 tbsp low fat sour cream

25g fresh basil, roughly chopped 

25g fresh chives, roughly chopped 

sea salt and freshly ground black pepper

Preheat the oven to 190°C, gas mark 5. Warm a good glug of oil in a large ovenproof frying pan over a high heat. Season the chicken liberally with salt and pepper on both side, then fry for 3 minutes on each side until golden. Remove from the pan and place into a roasting tin.

Add the carrots and garlic to the frying pan, gently tossing them in the pan juices for about 3 minutes. Transfer to the roasting tin, spread out around the chicken. Drizzle everything with honey and season with salt and pepper. 

Bake in the preheated oven for around 20 minutes, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. 

Meanwhile, steam the cauliflower for 15 minutes. Dry thoroughly in a colander. Transfer to a food processor with the soured cream and blitz for 30 seconds. Add the basil and chives, season and continue to pulse for another 30 seconds, until smooth. 

Serve the chicken in thick slices with the cauli mash, glazed carrots, garlic and any cooking juices.