Preheat your oven to 180°C. Place your chicken thighs on a baking tray cover in tinfoil and season with the lemon juice, salt and black pepper, then bake for 30mins.
Peel then boil your sweet potato until cooked through – approximately 15mins. Drain, then mash / cream your potatoes together with the milk.
Blanch your asparagus spears in hot water for 5mins. Drain and serve.