Mix the lemon juice with the crushed garlic cloves and olive oil in a non-metallic dish. Coat the chicken with the marinade, cover with cling film and refrigerate overnight.
Mix the mayonnaise, lemon juice and crushed garlic in a small bowl.
Add salt and pepper to taste
Cover and reserve
Cook potatoes in water until soft. Drain and return to heat until moisture has been absorbed.
Add butter, sour cream, sea salt and crushed garlic and mash until smooth.
Stir the shredded basil through the mash just before serving
Meanwhile drain the chicken, heat some oil in a pan over a medium heat until sizzling.
Add chicken and cook until golden and crispy on both sides (10-20 minutes).
Serve with a dollop of mash in the centre of the plate, top with the chicken.