The finished recipe. Roast Chicken Thighs with Potatoes, Carrots and GravyIngredients 1 to 6. 400 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 400 g Potato (In 3 cm chunks, parboiled for eight minutes first so they roast crisp. Raw, peeled weight.). 200 g Carrot. 150 g Red onion. 15 g Olive oil. 4 cloves, about 12 g Garlic (Unpeeled. Squeeze the soft cloves out into the gravy at the end.)Ingredients 7 to 11. A small bunch Fresh thyme. 200 ml Chicken stock (Made up from a cube or a pot.). 100 g Frozen peas. 1 tsp, about 6 g Dijon mustard. To taste SaltStep 1. Heat the oven to 210°C. Parboil the potatoes for eight minutes, drain and shake them rough in the pan.Step 2. Toss the potatoes, carrot batons, onion wedges and garlic with the oil, thyme and salt on a large tray. Season the thighs and sit them on top.Step 3. Roast for forty-five minutes, turning the vegetables once, until the chicken is browned and the potato edges are crisp.Step 4. Move everything to a plate. Pour the stock into the hot tray, scrape the base, squeeze in the garlic and whisk in the mustard over the hob for two minutes to make a thin gravy. Boil the peas for three minutes and serve.
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