Name: Crispy Roasted Chicken and Potatoes with Romesco Sauce
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 and Potatoes with Romesco Sauce | 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

19 Ingredients

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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.

Crispy Roasted Chicken and Potatoes with Romesco Sauce

Ingredients

19 Ingredients

Instructions

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