Why roast chicken on a wire rack above potatoes?

The rack elevates the chicken so rendered fat drips directly onto the potatoes below, seasoning and crisping them while keeping the chicken skin crispy and exposed to dry heat.

How do you know when the chicken skin is crispy?

The skin should be deep golden-brown and sound hollow when tapped. Internal temperature should reach 165°F at the thickest part of the thigh.

Can you make romesco sauce ahead?

Yes, romesco keeps refrigerated for up to 5 days. Make it while the chicken roasts or prepare it the day before and bring to room temperature before serving.

What if you don't have a wire rack?

Roast chicken and potatoes separately: chicken on a baking sheet at 425°F for 30–35 minutes, potatoes tossed with olive oil in another pan. Combine the rendered chicken fat with roasted potatoes after plating.

Can you scale this recipe?

Yes. Use 1 chicken thigh and 6 oz potatoes per person, maintaining the same oven temperature and cooking time, adjusting only if your sheet pan is significantly crowded.

Crispy Roasted Chicken Thighs and Potatoes with Romesco

Name: Crispy Roasted Chicken Thighs and Potatoes with Romesco
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1 tbsp olive oil; 1.5 lbs baby potatoes, halved; 1 tbsp olive oil, for potatoes; salt, to taste; black pepper, to taste; 1 large roasted red bell pepper, from a jar; 1/4 cup sun-dried tomatoes; 1/2 cup blanched almonds; 2 cloves garlic; 1 tsp smoked paprika, for sauce; 1 tbsp sherry vinegar; 1 slice white bread, crusts removed; 1/4 cup extra virgin olive oil, for sauce; 1 tbsp fresh parsley, chopped for garnish

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Crispy Roasted Chicken Thighs and Potatoes with Romesco | CookOS

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tbsp olive oil
1.5 lbs baby potatoes, halved
1 tbsp olive oil, for potatoes
salt, to taste
black pepper, to taste
1 large roasted red bell pepper, from a jar
1/4 cup sun-dried tomatoes
1/2 cup blanched almonds
2 cloves garlic
1 tsp smoked paprika, for sauce
1 tbsp sherry vinegar
1 slice white bread, crusts removed
1/4 cup extra virgin olive oil, for sauce
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large bowl, combine smoked paprika, garlic powder, onion powder, salt, and 1 tbsp of olive oil.
3
Add the chicken thighs to the bowl and toss until they are fully coated in the seasoning mixture.
4
Place the halved baby potatoes in a baking dish. Drizzle with 1 tbsp of olive oil, season with salt and pepper, and toss to coat.
5
Place a wire rack over the baking dish, directly above the potatoes.
6
Arrange the seasoned chicken thighs on the wire rack in a single layer.
7
Roast for 40-50 minutes, or until the chicken is cooked through, the skin is golden and crispy, and the potatoes are tender.
8
While the chicken is roasting, prepare the romesco sauce. In a food processor or blender, combine the roasted red pepper, sun-dried tomatoes, blanched almonds, garlic cloves, smoked paprika, sherry vinegar, and torn bread.
9
Blend the sauce ingredients until a coarse paste forms. With the motor running, slowly stream in the 1/4 cup of extra virgin olive oil until the sauce is smooth.
10
To serve, spread a generous amount of romesco sauce on a plate. Top with the roasted potatoes and chicken thighs.
11
Drizzle some of the flavorful pan drippings from the baking dish over the chicken.
12
Garnish with fresh chopped parsley, if desired, and enjoy.