Parsley Butter Chicken & Potato Mash

• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip. Cut potato into large chunks. • Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan, then add the butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.

• Finely chop garlic and parsley. • Place butter (for the sauce) and garlic in a small heatproof bowl and microwave in 10 second bursts until softened. • Add parsley to the garlic butter and mash together with a fork. Season. TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!

• Season chicken with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.