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

1 hServes 4Nutri-Score C€€
from @dontgobaconmyheart_11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bone-in skin-on chicken thighsMeat1 kg
  • baby potatoes (halved)Produce750 g
  • olive oil (divided)Pantry30 ml
  • paprika (2 tsp)Spices2 pieces
  • salt (1 tsp, plus more as needed)Spices1 piece
  • oregano (1/2 tsp)Spices1 piece
  • onion powder (1/2 tsp)Spices1 piece
  • garlic powder (1/2 tsp)Spices1 piece
  • black pepper (1/2 tsp, plus a pinch more)Spices1 piece
  • jarred roasted red peppers (drained of excess brine)Pantry460 g
  • blanched almondsNuts & seeds80 g
  • sun dried tomatoesPantry50 g
  • extra virgin olive oil (plus more to thin out)Pantry60 ml
  • stale breadBakery25 g
  • garlic (clove)Produce1 piece
  • sherry vinegar (1/2 tbsp)Pantry8 ml
  • smoked paprika (1 tsp)Spices1 piece
  • cayenne pepper (1/8 tsp, or to taste)Spices1 piece

per serving

Nutrition

594kcal

Carbs
24 g
Proteins
26 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Mixing bowl
  • Baking dish
  • wire rack
  • Food processor

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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