Lemon and garlic-roasted chicken

1 chicken breast
1 garlic clove, chopped
50g/1¾oz cheddar cheese, grated
2 tsp fresh thyme leaves
1 lemon, juice and zest only
2 tbsp olive oil
salt and freshly ground black pepper

Cheesy butternut mash

150g/5½oz butternut squash peeled and chopped into 1cm/½in cubes
2 smoked garlic cloves, peeled
200ml/7fl oz milk
salt and freshly ground black pepper
85g/3oz cheddar cheese, grated

 

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the lemon and garlic-roasted chicken, cut two slashes into the chicken breast. Tuck the garlic and cheese into the pocket under the mini-fillet, cutting to make it larger if necessary.
3. Place the thyme leaves, lemon juice and zest and olive oil into a bowl, season with salt and freshly ground black pepper and mix well.
4. Place the chicken into the bowl and leave to marinate for ten minutes.
5. Heat a griddle pan and griddle the chicken for 3-4 minutes on each side. Transfer to a baking sheet and roast in the oven for 12-14 minutes, or until completely cooked through.
6. Meanwhile, for the cheesy butternut mash, place the squash, garlic and milk into a large pan. Bring to the boil, reduce the heat and simmer for 10-12 minutes, or until the squash is tender. Mash with a potato masher, season well with salt and freshly ground black pepper and stir in the grated cheese.
7. To serve, place the mash onto a plate, top with the chicken and pour over the chicken cooking juices.