Roasted Chicken with White Garlic Cream, Sautéed Grapes, and Crispy Herb Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or oven-safe dish.

2. 2

   Mix 5 g salt, black pepper, sweet paprika, 15 ml olive oil, and 2 minced garlic cloves. Rub this mixture all over the chicken, including the skin.

3. 3

   Roast the chicken for 30 to 35 minutes at 220 °C / 425 °F, until the skin is deeply golden and the center reaches a safe internal temperature.

4. 4

   While the chicken cooks, make the white garlic cream. Boil 4 whole garlic cloves in water for 2 minutes, drain, and mash them into a paste.

5. 5

   In a bowl, combine the garlic paste with Greek yogurt, mayonnaise, 15 ml lemon juice, 30 ml water, and 1 g salt until smooth. Set aside.

6. 6

   For the crispy crumbs, heat the butter with 5 ml olive oil in a skillet over medium heat. Add the rustic bread crumbs and cook for 3 to 4 minutes, stirring, until golden. Stir in the parsley, chives, and a pinch of salt. Set aside.

7. 7

   In the same skillet, add 10 ml olive oil and sauté the red grapes for 2 minutes. Add the sherry vinegar, the remaining 15 ml lemon juice, and 2 g salt. Cook 1 minute more until the grapes are glossy and just tender.

8. 8

   Spread a layer of white garlic cream on each plate. Top with 2 chicken thighs per serving, spoon over the sautéed grapes, and finish with the crispy herb crumbs.

9. 9

   If desired, let the chicken rest for 5 minutes out of the oven before serving to keep it juicy.