Dinner · Spanish · 20 min
Smoked Paprika and Garlic Roasted Chicken with Saffron Potatoes and Roasted Red Pepper Romesco
- Calories
- 2285
- Protein
- 138g
- Carbs
- 101g
- Fat
- 145g
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
Method
- 01Preheat 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.
- 02In 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.
- 03Place 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.
- 04While 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.
- 05Once the chicken and potatoes are done, remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes.
- 06To 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.
Cook it with the whole plan around it
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