Ingredients:
- 4 bone in, skin on chicken thighs (approx. 680g)
- 4 cloves garlic, minced into a paste
- 1 tbsp fresh rosemary and thyme, finely chopped
- 1 tbsp avocado oil
- 0.5 tsp sea salt
- 0.25 tsp cracked black pepper
- 900g Yukon Gold potatoes, peeled and chopped
- 120ml low sodium chicken broth
- 60g plain Greek yogurt
- 2 tbsp grass fed butter
- 450g rainbow carrots, peeled and sliced on a bias
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 0.5 tsp smoked paprika
Instructions:
- Dry the chicken. Use paper towels to pat the 680g of chicken thighs until they are completely moisture free. Note: Moisture is the enemy of crispy skin.
- Apply the rub. Mix the garlic paste, chopped rosemary, thyme, avocado oil, salt, and pepper. Rub this mixture under the skin and all over the thighs.
- Sear skin side down. Place the thighs in a cold skillet, then turn the heat to medium high. Cook for 6-8 minutes until the skin is golden and releases easily from the pan.
- Boil the potatoes. Place the 900g of chopped Yukon Golds in a pot of salted water. Boil for 15-18 minutes until a fork slides through with zero resistance.
- Drain and steam dry. Drain the potatoes and let them sit in the hot pot for 2 minutes to let excess moisture evaporate. Note: This prevents watery mash.
- Mash and mix. Add the chicken broth, Greek yogurt, and butter. Mash vigorously until velvety and free of large lumps.
- Sauté the carrots. In a separate pan, add the sliced carrots with a splash of water and a lid. Steam for 5 minutes, then remove the lid.
- Add the glaze. Stir in the honey, apple cider vinegar, and smoked paprika. Cook for 4-5 minutes until the liquid reduces to a sticky, glossy coating.
- Roast the chicken. Flip the seared thighs and move the skillet to a 200°C (400°F) oven. Roast for 20-25 minutes until the internal temperature hits 74°C (165°F).
- Assemble. Plate a generous mound of potatoes, top with a chicken thigh, and nestle the carrots alongside. Pour any pan juices over the meat.