Roasted Chicken Thighs with Sweet Potatoes and Cauliflower Puree

Preheat the oven to 200 °C. Pat the chicken thighs dry so the skin browns well and stays golden while roasting.

In a bowl, mix the olive oil with the crushed garlic and sweet paprika. Add the thyme, chopped rosemary, grated lemon zest and the juice of half a lemon.

Rub the mixture over the thighs and season with salt. Let them rest briefly while you cut the sweet potatoes, carrots and onion into even pieces.

Spread the vegetables in a roasting dish. Season them lightly with salt and pepper, then toss with the marinade left in the bowl.

Place the thighs skin-side up on the vegetables. Roast for about 40 to 45 minutes, until the meat is tender and the juices run clear.

Halfway through, stir the vegetables so they brown evenly. Do not turn the thighs, so the skin stays crisp.

Cover the dish loosely with foil if the chicken browns too fast. Finish the last ten minutes uncovered so the skin turns crisp.

Break the cauliflower into small florets. Cook them in a pot of boiling water for about 12 minutes, until fully tender.

Briefly saute the crushed garlic in a little olive oil, about a minute, so it softens and is not sharp in the puree.

Drain the cooked cauliflower well and let the moisture evaporate. Then blend it with the coconut milk and sauteed garlic until smooth.

Season the puree with salt and pepper. Warm it briefly again if needed, so it turns soft and fluffy.

Spread the cauliflower puree over the plates. Add a portion of roasted vegetables and set a thigh on top with a little roasting juice.

Before serving, drizzle the meat with juice from the other half of the lemon. It lifts the flavor of the roasted chicken and the sweet potatoes.