1 large chicken (about 4 pounds)
4 cloves garlic, thinly sliced
2 teaspoons sunflower oil
Flaked sea salt and freshly ground black pepper
4 tablespoons Dijon mustard
2 squidges honey
1/2 teaspoon hot chili powder
A few sprigs fresh thyme, leaves picked and roughly chopped, plus extra sprigs, for serving
2 pounds 4 ounces sweet potatoes, peeled and cut into large chunks
2 tablespoons unsalted butter
1 bunch spring onions, trimmed and finely sliced
Flaked sea salt and freshly ground black pepper
1/2 bunch fresh mint, leaves picked and roughly torn
3 tablespoons all-purpose flour
2 1/4 cups good chicken stock
1/2 glass white wine (about 2 1/2 to 3 1/2 fluid ounces)
Flaked sea salt and freshly ground black pepper
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