Sticky Sweet Chicken Thigh with Potato Gratin and Roasted Tomatoes & Broccolini

Succulent bone-in chicken thighs glazed in a sticky sweet sauce, served atop creamy, golden potato gratin with a side of roast tomatoes and tender broccolini for a balanced, flavorful meal.

Steps

1. Preheat oven to 200°C (390°F). 2. Peel and thinly slice the potatoes. In a small baking dish, layer potato slices, seasoning each layer with salt, pepper, and minced garlic. Pour cream over and sprinkle Gruyère cheese on top. Bake for 40 minutes until golden and tender. 3. While potatoes bake, prepare the sticky sauce: mix honey, soy sauce, and 1 tbsp olive oil. 4. Season chicken thigh with salt and pepper. Heat a skillet over medium heat and sear chicken skin-side down for 5 minutes until golden. 5. Flip chicken, brush with sticky sauce, and transfer skillet to the oven. Roast for 20 minutes, basting once more with sauce. 6. Toss cherry tomatoes and broccolini with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast in the oven for the last 15 minutes of chicken cooking time. 7. To serve, place potato gratin on the plate, top with sticky chicken thigh, and lean roasted tomatoes and broccolini against the chicken.

1 bone-in chicken thigh 150g potatoes (Yukon Gold or similar) 50ml heavy cream 30g grated Gruyère cheese 1 small garlic clove 6 cherry tomatoes 100g broccolini 2 tbsp honey 1 tbsp soy sauce 1 tbsp olive oil Salt and black pepper to taste Fresh thyme sprigs