Ingredients
1-2 chicken thighs per person, preferably free-range & organic
Avocado oil
Maldon salt
Favourite seasonal veggies:
Jerusalem artichokes
Brussel sprouts
Parsnips
Carrots
1 bulb of garlic, cut in half through the middle
Cauliflower mash:
1 large head of cauliflower, chopped
1 tbsp ghee (or butter)
1 clove of garlic, raw
Salt and pepper to taste
Method:
1. Preheat your oven to 200 degrees Celsius.
2. Wash and dry your veggies and take your chicken thighs out of the fridge to come to room temperature.
3. Cut up your veggies, oil your baking tray, and spread everything out onto the tray. Drizzle with a bit more oil to the top. Oil your two garlic halves and place them face down on the baking tray.
4. Roast your veggies for 20 minutes. After 20 minutes, lower the oven temperature to 170 degrees.
5. Pat your chicken thighs dry with a paper towel or clean dishcloth and salt the skin generously.
6. When the oven is at 170, take out your baking sheet and place the chicken thighs on top of your veggies.
7. Roast everything for another 35 minutes or until the chicken is fully cooked through.
8. If making cauliflower mash, steam your cauliflower for 15-20 minutes or until soft.
9. After 35 minutes, remove the chicken and the garlic from the oven and set aside for 5 minutes to rest. In the meantime, either continue to roast your veggies or you can turn the oven off and let them sit in the oven to keep warm.
10. Blend your steamed cauliflower with some ghee (or butter), a clove of raw garlic, and salt and pepper to taste.
11. Once your garlic has cooled, you can squeeze it like a lemon on to your roasted veggies. Give the vegetables a toss in the chicken juices and garlic and finish with salt before serving.
Enjoy!
Amanda