Recipe: Cajun Chicken Thighs & Roasted Carrots

• Step 1 Marinating and baking chicken thighs in Cajun seasoning
• Step 2 Preparing potatoes, garlic, and thyme
• Step 3 Plating chicken thighs and vegetables with maple glaze
• Step 4 Baking cajun chicken and vegetables together
• Step 5 Roasting cajun chicken thighs and carrots under the grill
• Step 6 Presenting chicken thighs on a platter

INGREDIENTS

1kg chicken thighs cut by the butcher

3 tbsp Cajun spice mix

1 bunch thyme

800g rainbow carrots

2 heads garlic

2 tbsp maple syrup

Olive oil

Salt, pepper

Preheat the oven to 170°C Circo Therm®. Marinade the chicken thighs in the Cajun spice mix, salt and two tablespoons of oil, arrange them on a baking sheet and bake in the oven for 30 minutes.

Wash the potatoes thoroughly, peeling if necessary, and slice into long pieces. Cut the garlic heads in half. Wash and drain the thyme.

Take the baking sheet with the chicken out of the oven and place the thighs on a plate. Arrange the carrots, potatoes, garlic and thyme on the same sheet. Deglaze with 100ml water and the maple syrup, season with salt and pepper and combine everything well.

Distribute the chicken on top of the vegetables, skin side up, and bake in the oven for a further 20 minutes.

Finally, set the oven grill to 230°C and roast the chicken and carrots for max. 10 minutes more.

Arrange everything on a platter and serve hot.