Baked Chicken Thighs with Sweet Potatoes and Pomegranate-Glazed Garlic

Method

1. In a bowl, combine the chicken thighs, pancetta, salt, lemon peel, pepper, sage, garlic cloves (in skin), olive oil, and gin. Let marinate for at least a few hours, preferably overnight in the refrigerator.
2. Preheat the oven to 180°C (350°F).
3. Blanch large garlic cloves in milk three times, changing the milk each time, to soften them. Thread the softened garlic cloves onto skewers.
4. In a pan, add brown sugar, pomegranate juice, lemon juice, and balsamic vinegar. Add the garlic skewers and cook over medium heat, turning occasionally, until the liquid is absorbed and the garlic is glossy and caramelised.
5. Place the marinated chicken thighs on a baking tray along with the leftover marinade, the onion (skin on), shallot (skin on), bay leaves, a generous drizzle of olive oil, and a knob of butter.
6. Roast the chicken for about 30–40 minutes, then increase the temperature to 200°C (400°F) and finish with the grill function for 5–6 minutes until golden and crispy.
7. Meanwhile, microwave sweet potatoes until tender. In a pan, melt butter with a bay leaf, add the sweet potatoes, and cook until lightly browned.
8. Plate the chicken thighs, sweet potatoes, and garlic skewer. Spoon over some cooking juices from the tray and sprinkle with chili pepper to taste.