Name: Roasted Chicken Thighs with Sweet Potatoes and Cauliflower Puree
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4 portions
Ingredients: 1 pc chicken thighs; 175 g sweet potatoes; 100 g carrot; 0.5 pcs onion; 1 clove garlic; 0.75 tablespoon olive oil; 0.25 pcs lemon; 0.25 teaspoon sweet paprika; 0.25 teaspoon thyme; 0.5 sprigs rosemary; salt; black pepper; 0.25 pcs cauliflower; 50 ml coconut milk; 0.5 clove garlic; 0.25 tablespoon olive oil; 0.375 l water; salt; black pepper

Step by step process

Preparation

1
Preheat the oven to 200 °C and pat the chicken thighs dry so they roast better and the skin stays golden.
TIP:
Before roasting, pat the meat dry with a paper towel. A dry surface browns better, develops color faster, and for chicken or duck helps produce crispier skin. Moisture, on the other hand, slows roasting and causes the meat to steam more than sear.
2
In a bowl, mix the olive oil, crushed garlic, sweet paprika, thyme, chopped rosemary, finely grated lemon zest, and the juice from half of the lemon.
3
Rub the mixture thoroughly over the thighs, season with salt and pepper, and let them rest briefly while you cut the sweet potatoes, carrots, and onion into large, evenly sized pieces.
4
Spread the vegetables in a roasting dish, lightly season with salt and pepper, and toss them with a little of the juice and spices left in the bowl after marinating.

Roasting

5
Place the chicken thighs skin-side up on the vegetables and roast for about 40 to 45 minutes, until the meat is tender and the juices run clear when pierced.
TIP:
Chicken is properly cooked when clear juices run out after piercing the thickest part and the meat separates easily from the bone. The most reliable method is a thermometer: measure at least 75°C (167°F) in the thigh without touching the bone.
6
Halfway through roasting, carefully stir the vegetables so they brown evenly, but do not turn the thighs so the skin stays nicely crisp.
7
If the chicken is browning too quickly, loosely cover the roasting dish with foil and finish the last ten minutes uncovered so it becomes even crispier.

Cauliflower Puree

8
Break the cauliflower into small florets, place them in a pot of boiling water, and cook for about 12 minutes until completely tender.
9
Briefly saute the crushed garlic in olive oil for about 1 minute until softened so its flavor is not too sharp in the puree.
10
Drain the cooked cauliflower well, let the excess moisture evaporate briefly, then blend it with the coconut milk and sauteed garlic until smooth.
TIP:
After cooking, let the vegetables drain well and briefly steam off any excess moisture. Add liquid gradually while blending so the puree does not become too thin. It will be smoothest when made from still-warm vegetables. Season it only at the end.
11
Season the puree with salt and pepper and, if needed, warm it briefly again so it has a soft, warm, and fluffy consistency.

Serving

12
Divide the cauliflower puree among the plates, add a portion of roasted vegetables, and place a chicken thigh on top with a little of the roasting juices from the dish.
13
Before serving, drizzle the meat with a few drops of juice from the other half of the lemon to highlight the flavor of the roasted chicken and the sweetness of the sweet potatoes.