Bring a medium saucepan of lightly salted water to boil. Cut potato into large chunks. Finely chop garlic. Slice lemon into wedges. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.

Meanwhile, thinly slice apple. Roughly chop tomato. In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat. Season with salt and pepper. Set aside.

Return saucepan to medium-high heat. Cook the butter and garlic, stirring, until fragrant, 1 minute. Add a squeeze of lemon juice and a splash of water and bring to the boil. Remove from heat, then add potato, season with salt and toss to coat. Lightly crush potato with a fork. Cover to keep warm.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour!

While the chicken is cooking, combine apple, tomato, mixed leaves, the honey and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

Divide Louisiana chicken, lemon crushed potatoes and apple salad between plates. Serve with dill & parsley mayonnaise and any remaining lemon wedges.