Preheat your oven to 200°C (390°F). Season the chicken thighs with salt, black pepper, and fresh thyme. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken thighs for 3-4 minutes on each side until golden brown.

Prepare the Chicken

While the chicken is searing, trim and halve the leeks lengthwise. Drizzle with olive oil, sprinkle with salt and pepper, and place them on a baking sheet. Add the chicken thighs to the same sheet and roast in the preheated oven for 25-30 minutes until the chicken is cooked through and the leeks are tender.

Roast the Leeks

While the chicken and leeks roast, chop the cauliflower into florets. In a pot of boiling salted water, cook the cauliflower for 10-15 minutes until tender. Drain and return to the pot. Add butter and lemon juice, then blend until smooth using a hand blender or food processor. Season with salt to taste.

Make the Cauliflower Purée

In a small saucepan, combine honey and a splash of water. Heat over low heat until it starts to bubble, then remove from heat.

Caramelize the Honey

Once everything is cooked, plate the cauliflower purée as a base, place the roasted leeks and chicken on top, and drizzle the caramelized honey over the chicken. Serve immediately.

sutton hoo chicken, roast leeks, caramelised cauliflower purée, lemon & honey

Recipe information

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