Ingredients:

  • 900g bone-in, skin-on chicken thighs
  • 6 cloves garlic, divided
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1.1 kg Yukon Gold potatoes, peeled and cubed
  • 145g unsalted butter, divided
  • 120ml heavy cream, warmed
  • 450g carrots, peeled and trimmed
  • 2 tbsp wildflower honey
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels to ensure maximum skin crispiness.
  2. Combine olive oil, chopped rosemary, thyme, smoked paprika, salt, pepper, and 3 minced garlic cloves. Rub this mixture thoroughly under and over the skin.
  3. Place chicken on a tray in a 400°F (200°C) oven. Roast for 35 to 45 minutes until the skin is golden and audibly crispy when tapped with a knife.
  4. While chicken roasts, place cubed potatoes in a large pot of cold salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender. Drain well.
  5. Pass potatoes through a ricer or mash thoroughly. Stir in 115g of butter, warmed heavy cream, and 3 cloves of roasted or finely minced garlic. Season with sea salt.
  6. In a separate pan, steam or boil carrots until tender-crisp (about 5-7 minutes). Drain water and add 30g butter, honey, and apple cider vinegar. Toss over medium heat until a shimmering glaze forms.
  7. Plate the chicken alongside the mashed potatoes and glazed carrots. Garnish with fresh parsley.