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Baked Chicken Thighs & Potatoes with Romesco Sauce
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Baked Chicken Thighs & Potatoes with Romesco Sauce

1 hPara 4Nutri-Score C€€
de @dontgobaconmyheart_11 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • bone-in skin-on chicken thighsCarne1 kg
  • baby potatoes (halved)Frutas y verduras750 g
  • olive oil (divided)Despensa30 ml
  • paprika (2 tsp)Especias2 piezas
  • salt (1 tsp, plus more as needed)Especias1 pieza
  • oregano (1/2 tsp)Especias1 pieza
  • onion powder (1/2 tsp)Especias1 pieza
  • garlic powder (1/2 tsp)Especias1 pieza
  • black pepper (1/2 tsp, plus a pinch more)Especias1 pieza
  • jarred roasted red peppers (drained of excess brine)Despensa460 g
  • blanched almondsFrutos secos y semillas80 g
  • sun dried tomatoesDespensa50 g
  • extra virgin olive oil (plus more to thin out)Despensa60 ml
  • stale breadPanadería25 g
  • garlic (clove)Frutas y verduras1 pieza
  • sherry vinegar (1/2 tbsp)Despensa8 ml
  • smoked paprika (1 tsp)Especias1 pieza
  • cayenne pepper (1/8 tsp, or to taste)Especias1 pieza

por ración

Nutrición

594kcal

Carbohidratos
24 g
Proteínas
26 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bol
  • Fuente de horno
  • wire rack
  • Procesador de alimentos

paso a paso

Preparación

  1. Preheat the oven and make the spice paste

    • Preheat the oven to 200 °C / 400 °F.
    • In a large mixing bowl, combine the paprika, oregano, onion powder, garlic powder, black pepper and most of the salt with most of the olive oil until a paste forms, adding a dash more oil if needed.
    • Toss the chicken thighs in the paste until evenly coated.
    Paso 1

  2. Prepare the potatoes and set up the rack

    • In a baking dish, add the baby potatoes with the remaining olive oil, the rest of the salt and a large pinch of pepper.
    • Toss to combine, then place the potatoes cut-side-down.
    • Set a wire rack on top of the dish and arrange the chicken thighs on it.
    Paso 2

  3. Roast the chicken over the potatoes

    • Bake until the thighs are crispy, lightly charred and piping hot through the centre, checking as the timing depends on the size of the thighs.
    • Remove the chicken from the rack and set aside.
    Paso 3

  4. Crisp the potatoes

    • Toss the potatoes in the rendered chicken fat.
    • Increase the oven to 220 °C / 430 °F and roast the potatoes until deep golden and lightly charred, tossing once or twice.
    • If they need longer, return the chicken to the oven for a couple of minutes before the potatoes are done to crisp it back up.
    Paso 4

  5. Make the romesco sauce

    • Squeeze the roasted red peppers over a bowl or the sink to remove excess brine, without rinsing them.
    • Blitz the peppers with the almonds, sun dried tomatoes, extra virgin olive oil, stale bread, garlic, sherry vinegar, smoked paprika, salt and cayenne in a food processor until smooth and well combined.
    • Thin out with a little more oil if desired.
    Paso 5

  6. Season and serve

    • Season the potatoes with more salt if desired.
    • Serve the chicken and potatoes with the romesco sauce, spooning some of the excess fat over the chicken.
    Paso 6
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