Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 2.5 tbsp extra virgin olive oil, divided
  • 6 cloves garlic, smashed
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, leaves stripped
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, peeled and quartered
  • 0.25 cup plain Greek yogurt
  • 0.25 cup low-sodium chicken broth
  • 2 tbsp grass-fed butter
  • 0.5 tsp garlic powder
  • 1 lb whole baby carrots, tops removed
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Prep the chicken. Pat your 4 bone in, skin on chicken thighs (approx. 0.68 kg / 1.5 lbs) completely dry with paper towels.
  2. Season the bird. In a small bowl, mix 1.5 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp smoked paprika, 1 tsp sea salt, and 0.5 tsp black pepper. Rub this aggressively over and under the chicken skin.
  3. Sear the thighs. Heat a skillet over medium high. Place chicken skin side down for 5-7 minutes until the skin is deep golden and releases easily from the pan.
  4. Roast to perfection. Flip the chicken, toss in 6 smashed garlic cloves, and move the pan to a 200°C (400°F) oven. Bake for 25-30 minutes until the internal temperature hits 165°F and the garlic is soft.
  5. Boil the base. While the chicken roasts, place 0.68 kg (1.5 lbs) quartered Yukon Gold potatoes in salted water. Boil for 15-20 minutes until a fork slides in with zero resistance.
  6. The silky mash. Drain potatoes. Add 2 tbsp butter, 0.25 cup Greek yogurt, 0.25 cup chicken broth, and 0.5 tsp garlic powder. Mash until the mixture is velvety and smooth.
  7. Prep the carrots. In a separate pan, add 0.45 kg (1 lb) baby carrots with enough water to halfway cover them. Simmer for 8-10 minutes until the water has mostly evaporated and carrots are tender.
  8. The honey glaze. Stir in 1 tbsp olive oil, 1 tbsp honey, and 1 tbsp apple cider vinegar into the carrots. Toss over medium heat for 3-5 minutes until the sauce turns into a thick, bubbly syrup.
  9. Rest the meat. Remove chicken from the oven and let it sit for 5-8 minutes. Note: This allows the juices to redistribute so they don't run out when you bite in.
  10. Final assembly. Plate a generous scoop of mash, top with a chicken thigh, and nestle the glazed carrots alongside. Sprinkle with fresh parsley for a bright finish.