t
The recipe at a glance
- 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
4 Servings
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
Step 1
Marinating and baking chicken thighs in Cajun seasoning
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.
Step 2
Preparing potatoes, garlic, and thyme
Wash the potatoes thoroughly, peeling if necessary, and slice into long pieces. Cut the garlic heads in half. Wash and drain the thyme.
Step 3
Plating chicken thighs and vegetables with maple glaze
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.
Step 4
Baking cajun chicken and vegetables together
Distribute the chicken on top of the vegetables, skin side up, and bake in the oven for a further 20 minutes.
Step 5
Roasting cajun chicken thighs and carrots under the grill
Finally, set the oven grill to 230°C and roast the chicken and carrots for max. 10 minutes more.
Step 6
Presenting chicken thighs on a platter
Arrange everything on a platter and serve hot.