Roasted Chicken Thighs with Cherry Tomatoes & Garlic Bagels

01Method

1. 1

   Separate the chicken thighs at the joints. Trim the ends from the garlic bulb and peel away any papery outer skin. Place the chicken pieces in a roasting pan, drizzle with one portion of the olive oil, season with salt and paprika, toss to coat, and add the whole garlic bulb to the pan.

2. 2

   Pour the wine over the chicken and roast at 180–200°C for approximately 55 minutes, dotting the thighs with butter and some fresh herb sprigs. After 40 minutes, baste the thighs with their pan juices, add the remaining wine, scatter the tomatoes into the pan, and return everything to the oven. Remove the garlic at this point.

3. 3

   Slice the bagels lengthwise and arrange them on a rack or baking sheet, placing them in the oven for the final 10 minutes so they warm and crisp up alongside the chicken.

4. 4

   Squeeze the softened garlic cloves from their skins into a small bowl, mash them with a bit of oil and a pinch of salt, then stir in the smoked paprika.

5. 5

   Spread the garlic mixture onto the toasted bagels, drizzle with the remaining oil, and serve alongside the roasted chicken, tomatoes, and fresh salad leaves.