Lemon Thyme Chicken & Mashed Squash

In a large bowl, mix together the thighs, mashed garlic cloves, the zest, a tbsp of olive oil, thyme, oregano, salt and the pepper. Allow it to marinate for 30mins in the fridge

Pour the left over tbsp of olive oil in a large oven-safe skillet, or if you don't have an oven safe one, a regular skillet is fine :)

Place the thighs skin side down on the pan and allow it to cook for about 5-6mins. Don't flip the chicken before that, the skin will get a nice golden brown

Flip the chicken over and add the sliced lemon and allow it to cook for another 7-8mins

If your skillet is oven safe, place it straight in the oven - if not transfer the thighs and everything else into a oven safe dish and allow it to roast for another 20mins

Two options to cook the squash:

A) Chop the squash into small cubes, toss together with some olive oil, salt and pepper and then place on a baking tray evenly (don't dump it on the tray!) along with the garlic cloves and roast at 200C. 15mins into the baking, add the thyme and continue baking

B) Boil the squash and garlic in a pot of boiling water

Whichever option you go with, once its cooked, mash the squash and the garlic together to your desired consistency. I put it in the food processor for a quick even mash so the two year won't complain that it wasn't smooth

While its hot, add the butter, milk and mascarpone and season with the salt and pepper and give it all a good stir. If you have boiled the squash, add the thyme along with these ingredients

If there isn't mascarpone available where you live, use sour cream, it works fine

When its ready to serve, put some mash on a plate and then the chicken right on top. A salad, some garlic bread will make this complete and will definitely leave everyone extremely satisfied