Honey Mustard Chicken on a bed of Sweet Potato & Thyme Mash with Steamed Greens

We always use this dinner recipe when entertaining a group of guests; and personally I also consider it "comfort food." The marinade is delicious - not too sweet or overpowering - and pairs perfectly with the potato and kumara mash. This recipe comes from The Australian Women's Weekly Good Food Fast cook book, so you also know that its healthy. I've doubled their recipe to serve 4, but there is always some left over the next day...and really who can complain?

Ingredients
1200g chicken tenderlions
2/3 cup honey
4 tbsp seeded mustard
2/3 cup white vinegar
4 tbsp soy sauce
6 medium potatoes
2 small kumara
4 clove garlic, sliced thinly
1/2 cup skim milk
4 tsp fresh thyme leaves

Method
To make the marinade, pour half of the: honey, mustard, vinegar and soy sauce over the chicken. Cover and leave in the fridge for 3 hours, or over night. Preheat your oven to hot, around eg. 190 degrees (fan-forced). Roast undrained chicken, unconvered, in hot oven for around 30 minutes or until cooked through. Meanwhile, boil, steam or microwave combined potato, kumara and garlic until tender; drain. Mash in medium bowl with milk, stir in thyme. While you are doing this, steam asparagus and snow peas in the microwave; drain. Finally, heat remaining marinade in a small saucepan. Serve chicken with potato and kumara mash, and the steamed greens; drizzle whole dish with marinade.