Herb roast chicken with mashed celery root and green beans

Turn the oven to 200 °C. Lay the 4 thighs in the dish, drizzle with the olive oil, season with salt and pepper and strip the thyme sprig over just half the thighs; save a few leaves for later.

Slide the dish in at 200 °C. Flip the thighs halfway through: they're done when the juices run clear and the center hits 74 °C.

Peel the celery root (320 g) and cut it into 2 cm cubes. Peel and crush the 2 garlic cloves, then set them aside.

Put the cubes in the saucepan, cover with salted water and simmer until a knife slides in with no resistance.

Trim the green beans (160 g). For the last 5 minutes of the celery root's cooking, drop them into a second saucepan of salted boiling water, or, if you only have one, add them right into the celery root water. Drain them, keeping the celery root separate.

Drain the celery root really well, put it back in the saucepan and mash it with the potato masher or a fork. Add 15 g of butter, the crème fraîche (55 g), salt and pepper, then cover to keep warm.

Take the dish out of the oven, move the thighs to a plate and keep them warm under foil or a lid. Pour a little of the pan juices into the skillet.

Melt the remaining 10 g of butter in the skillet over medium heat with the crushed garlic and the thyme leaves you saved. Add the drained green beans, season with salt and pepper and sauté for 3 min.

Divide the mash between 2 plates, add 2 thighs per person and the green beans. Spoon the rest of the pan juices over the chicken.