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

1 godz.Porcje: 4Nutri-Score C€€
od @dontgobaconmyheart_11 importówugotowano 0 razy
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Składniki

4 osoby
  • bone-in skin-on chicken thighsMięso1 kg
  • baby potatoes (halved)Warzywa i owoce750 g
  • olive oil (divided)Spiżarnia30 ml
  • paprika (2 tsp)Przyprawy2 kawałki
  • salt (1 tsp, plus more as needed)Przyprawy1 kawałek
  • oregano (1/2 tsp)Przyprawy1 kawałek
  • onion powder (1/2 tsp)Przyprawy1 kawałek
  • garlic powder (1/2 tsp)Przyprawy1 kawałek
  • black pepper (1/2 tsp, plus a pinch more)Przyprawy1 kawałek
  • jarred roasted red peppers (drained of excess brine)Spiżarnia460 g
  • blanched almondsOrzechy i nasiona80 g
  • sun dried tomatoesSpiżarnia50 g
  • extra virgin olive oil (plus more to thin out)Spiżarnia60 ml
  • stale breadPiekarnia25 g
  • garlic (clove)Warzywa i owoce1 kawałek
  • sherry vinegar (1/2 tbsp)Spiżarnia8 ml
  • smoked paprika (1 tsp)Przyprawy1 kawałek
  • cayenne pepper (1/8 tsp, or to taste)Przyprawy1 kawałek

na porcję

Wartości odżywcze

594kcal

Węglowodany
24 g
Białko
26 g
Tłuszcz
44 g
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Przybory

  • Piekarnik
  • Miska
  • Naczynie żaroodporne
  • wire rack
  • Robot wielofunkcyjny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
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