Lemon-Roasted Chicken with Sweet Potato Mash

Preheat oven to 200°C.

Rinse chicken inside and out. Pat dry with paper towel. Place lemon halves and 3 sprigs of thyme into chicken cavity. Tuck wings under chicken.

Combine 20g of the butter and 1 tablespoon of the lemon thyme leaves into a small bowl. Insert herb butter between skin and chicken breast. With fingers, spread butter under skin. Tie legs together with kitchen twine. Place into a baking dish and bake for 1 hour and 45 minutes or until juices run clear when tested with a skewer.

Meanwhile, place sweet potato into a saucepan and cover with cold water. Bring to the boil over a high heat. Reduce heat and simmer for 20 minutes or until tender. Add asparagus to saucepan and cook for 2 minutes or until just tender. Remove asparagus from saucepan. Drain sweet potato, add remaining butter and milk and mash until smooth.

Divide tomatoes into 4 sprigs. Place onto a baking tray and spray with cooking spray. Roast for 20 minutes or until tender. Serve chicken with sweet potato mash, asparagus and roasted tomatoes. Season to taste with sea salt and freshly ground black pepper.