dinner

Smoked Paprika and Garlic Roasted Chicken with Saffron Potatoes and Roasted Red Pepper Romesco

Name: Smoked Paprika and Garlic Roasted Chicken with Saffron Potatoes and Roasted Red Pepper Romesco
Ingredients: 1.5 lb (680 g) Bone-in, skin-on chicken thighs; 1 lb (454 g) Yukon Gold potatoes, cut into 1-inch cubes; 12 oz (340 g) Jarred roasted red peppers, drained; 2 oz (57 g) Almonds, blanched and slivered; 4 cloves Garlic cloves, peeled; 2 oz (57 g) Sourdough bread, day-old, torn into 1-inch pieces; 4 tbsp (60 ml) Extra virgin olive oil; 2 tsp Smoked paprika; 1/4 tsp Saffron threads; 2 tbsp (30 ml) Sherry vinegar; 1/4 cup Fresh parsley, chopped; 1 tsp Flaky sea salt; 1/2 tsp Black pepper, freshly ground

Nutrition

2285

kcal

Calories

138

Protein

101

Carbs

145

Fat

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Ingredients(13)

Bone-in, skin-on chicken thighs1.5 lb (680 g)

Yukon Gold potatoes, cut into 1-inch cubes1 lb (454 g)

Jarred roasted red peppers, drained12 oz (340 g)

Almonds, blanched and slivered2 oz (57 g)

Garlic cloves, peeled4 cloves

Sourdough bread, day-old, torn into 1-inch pieces2 oz (57 g)

Extra virgin olive oil4 tbsp (60 ml)

Smoked paprika2 tsp

Saffron threads1/4 tsp

Sherry vinegar2 tbsp (30 ml)

Fresh parsley, chopped1/4 cup

Flaky sea salt1 tsp

Black pepper, freshly ground1/2 tsp

Instructions

Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels; this is crucial for crispy skin. In a small bowl, combine 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture all over the chicken thighs, getting under the skin where possible.

In a large bowl, toss the cubed potatoes with 2 tbsp olive oil, the saffron threads, remaining 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the potatoes in a single layer on one side of a large rimmed baking sheet.

Place the seasoned chicken thighs, skin-side up, on the other side of the baking sheet with the potatoes. Ensure nothing is overlapping too much to allow for even roasting. Roast for 35-40 minutes, or until the chicken is cooked through, the skin is deeply golden brown and crackles when tapped, and the potatoes are tender and slightly crisped.

While the chicken and potatoes roast, prepare the romesco sauce. In a food processor, combine the drained roasted red peppers, slivered almonds, 4 peeled garlic cloves, the torn sourdough bread, 2 tbsp sherry vinegar, and the remaining 2 tbsp olive oil. Pulse until the mixture is mostly smooth but still has a little texture. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning as needed – you might want a touch more vinegar or salt.

Once the chicken and potatoes are done, remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes.

To serve, spoon a generous amount of the romesco sauce onto the bottom of each plate. Arrange 2 chicken thighs on top of the sauce. Serve the saffron potatoes alongside the chicken. Garnish generously with fresh chopped parsley and a sprinkle of flaky sea salt over the chicken skin.