Combine garlic,ginger, butter and 2 tbsp lime juice and 1 tbsp soy sauce in a bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes to marinate.
Preheat oven to 180 C. Drain chicken , reserving marinade, and pat dry. Place on a baking paper lined baking tray and roast, basting with the reserved marinade every 15 minutes, for 1 hour or until golden and cooked through (cover with foil if browning too quickly).
Mean while while chicken is cooking peel and cut potatoes. Cook in a large saucepan, than mash potatoes.
Cut silver beet and carrots and steam veg until cooked.
Serve chicken with mashed potato, silver beet ,carrots
