By Laurel B Lujan

This is an easy one-pan recipe that can serve a whole family, but also works for a leftover lunch. Fair warning, however: this recipe includes a large amount of roasted garlic!

Ingredients
8 chicken thighs with skin and bone (or half a large chicken)
4 medium carrots, chopped 
4 celery sticks, chopped
3 medium potatoes, quartered
2 medium onions, chopped
2 large bulbs of garlic 
2 large tomatoes
1 tbsp mixed herbs 
1 tsp salt
1 tsp black pepper
3 tbsp butter, room temperature
1 tsp olive oil

Preheat your oven to 180C. Place the garlic bulbs in a medium-sized pan and put in the oven for 20 minutes. While the garlic is roasting, chop the vegetables and put them aside. 

When the garlic is ready, remove from the oven to cool. When cool enough to handle, extract the garlic paste from the skins into a mixing bowl. Cut the bulbs in half horizontally and squeeze out the garlic, but be advised, the paste can be sticky.

Mash the garlic with a fork until smooth, then add the butter, mixed herbs, salt and pepper, and mix well. 

Put the chopped vegetables in the pan used to roast the garlic. Toss them with the olive oil and season with salt and pepper. Place the chicken in the pan on top of the vegetables, and rub the garlic mixture all over the meat and under the skin. Be generous and use all of the mixture on the chicken.

Season the chicken with a little more salt and pepper before putting the pan in the oven, raising the temperature to 220C and roasting for about 45 minutes or until cooked thoroughly. Serve with a side or sides of your choosing, and enjoy!