Creamy Garlic Thyme Chicken with Roasted Sweet Potato & Broccoli

Preheat the oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch cubes. Toss them on a baking sheet with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast for 15 minutes.

While potatoes roast, cut broccoli into florets. After the potatoes have roasted for 15 minutes, remove the tray, toss the broccoli on the same sheet with a drizzle of oil, and return to the oven for another 15-20 minutes until vegetables are tender and caramelized.

Pat the chicken fillets dry. Season both sides with salt, pepper, and the smoked paprika. Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat.

Sear the chicken fillets for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the pan and set aside on a plate to rest.

Reduce heat to medium. In the same skillet (don't wipe it out), add minced garlic and fresh thyme leaves. Sauté for 30 seconds until fragrant.

Deglaze the pan with the 1/2 cup chicken stock, scraping up any browned bits from the bottom. Let it bubble for 2 minutes to reduce slightly.

Stir in the 150ml double cream. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt if needed.

Return the chicken (and any resting juices) to the pan to warm through in the sauce for 1 minute. Serve the chicken topped with sauce, alongside the roasted sweet potatoes and broccoli.