Herb roast chicken with light potato gratin

Turn the oven to 200 °C, convection if you have it.

Peel the 0.4 kg of potatoes and cut them into thin 3 mm rounds. Crush 1 garlic clove and mince it finely, keep the second one for the chicken.

Melt 5 g of butter in the saucepan, add the flour and stir for 1 min. Pour in the milk and cream, add salt, pepper and the minced garlic and bring to a simmer, stirring, until the sauce thickens a little.

Butter the dish with the remaining 5 g of butter, spread out the rounds, pour the sauce over and toss to coat well. Bake at 200 °C for 50 min total.

Crush the second garlic clove and rub the 4 thighs with the garlic, thyme, salt and pepper.

Heat the skillet with a drizzle of oil and brown the thighs for 4 to 5 min per side, skin side first, until nicely golden.

Lay the thighs on the baking sheet and slide them into the oven next to the gratin, 25 min at 200 °C. The juices should run clear and the center hit 74 °C.

Poke a thigh near the bone: the juices should run clear. The potatoes should be golden and tender when poked with a knife. Let it rest 5 min and serve.