Baked Chicken & Potatoes

50 mins
Serves 4
tiktok.com

Directions

  1. 1Preheat the oven to 200°C (400°F).
  2. 2Preheat the oven to 200°C (400°F).
  3. 3Preheat the oven to 200°C (400°F).
  4. 4In a large mixing bowl, combine 2 tsp paprika, 0.5 tsp oregano, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp pepper, and 0.75 tsp salt with 1.5 tbsp olive oil to form a paste.
  5. 5In a large mixing bowl, combine 2 tsp paprika, 0.5 tsp oregano, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp pepper, and 0.75 tsp salt with 1.5 tbsp olive oil to form a paste.
  6. 6In a large mixing bowl, combine 2 tsp paprika, 0.5 tsp oregano, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp pepper, and 0.75 tsp salt with 1.5 tbsp olive oil to form a paste.
  7. 7Toss the bone-in, skin-on chicken thighs in the seasoning paste.
  8. 8Toss the bone-in, skin-on chicken thighs in the seasoning paste.
  9. 9Toss the bone-in, skin-on chicken thighs in the seasoning paste.
  10. 10In a 12x9” (30x22cm) baking dish, add the halved baby potatoes with the remaining olive oil and salt, plus a large pinch of pepper.
  11. 11In a 12x9” (30x22cm) baking dish, add the halved baby potatoes with the remaining olive oil and salt, plus a large pinch of pepper.
  12. 12In a 12x9” (30x22cm) baking dish, add the halved baby potatoes with the remaining olive oil and salt, plus a large pinch of pepper.
  13. 13Toss the potatoes to combine and arrange them cut-side-down.
  14. 14Toss the potatoes to combine and arrange them cut-side-down.
  15. 15Toss the potatoes to combine and arrange them cut-side-down.
  16. 16Place a wire rack on top of the potatoes in the baking dish.
  17. 17Place a wire rack on top of the potatoes in the baking dish.
  18. 18Place a wire rack on top of the potatoes in the baking dish.
  19. 19Arrange the seasoned chicken thighs on the wire rack above the potatoes.
  20. 20Arrange the seasoned chicken thighs on the wire rack above the potatoes.
  21. 21Arrange the seasoned chicken thighs on the wire rack above the potatoes.
  22. 22Bake in the oven for about 35-40 minutes, or until the chicken thighs are crispy, lightly charred, and cooked through.
  23. 23Bake in the oven for about 35-40 minutes, or until the chicken thighs are crispy, lightly charred, and cooked through.
  24. 24Bake in the oven for about 35-40 minutes, or until the chicken thighs are crispy, lightly charred, and cooked through.
  25. 25Remove the chicken from the oven.
  26. 26Remove the chicken from the oven.
  27. 27Remove the chicken from the oven.
  28. 28Toss the potatoes in the rendered chicken fat.
  29. 29Toss the potatoes in the rendered chicken fat.
  30. 30Toss the potatoes in the rendered chicken fat.
  31. 31Increase the oven heat to 220°C (430°F) and roast the potatoes for up to 10 minutes, tossing once or twice, until deep golden and lightly charred.
  32. 32Increase the oven heat to 220°C (430°F) and roast the potatoes for up to 10 minutes, tossing once or twice, until deep golden and lightly charred.
  33. 33Increase the oven heat to 220°C (430°F) and roast the potatoes for up to 10 minutes, tossing once or twice, until deep golden and lightly charred.
  34. 34If needed, add the chicken back in for a couple of minutes before the potatoes are done to crisp them up.
  35. 35If needed, add the chicken back in for a couple of minutes before the potatoes are done to crisp them up.
  36. 36If needed, add the chicken back in for a couple of minutes before the potatoes are done to crisp them up.
  37. 37While the potatoes are roasting, prepare the Romesco sauce by adding 460g (16oz) roasted red peppers, 80g (2.8oz) blanched almonds, 50g (1.7oz) sun-dried tomatoes, 60ml (1/4 cup) extra virgin olive oil, 25g (1.3oz) stale bread, 1 clove garlic, 0.5 tbsp sherry vinegar, 1 tsp smoked paprika, 0.5 tsp salt, and 0.125 tsp cayenne pepper to a food processor.
  38. 38While the potatoes are roasting, prepare the Romesco sauce by adding 460g (16oz) roasted red peppers, 80g (2.8oz) blanched almonds, 50g (1.7oz) sun-dried tomatoes, 60ml (1/4 cup) extra virgin olive oil, 25g (1.3oz) stale bread, 1 clove garlic, 0.5 tbsp sherry vinegar, 1 tsp smoked paprika, 0.5 tsp salt, and 0.125 tsp cayenne pepper to a food processor.
  39. 39While the potatoes are roasting, prepare the Romesco sauce by adding 460g (16oz) roasted red peppers, 80g (2.8oz) blanched almonds, 50g (1.7oz) sun-dried tomatoes, 60ml (1/4 cup) extra virgin olive oil, 25g (1.3oz) stale bread, 1 clove garlic, 0.5 tbsp sherry vinegar, 1 tsp smoked paprika, 0.5 tsp salt, and 0.125 tsp cayenne pepper to a food processor.
  40. 40Blitz all the Romesco sauce ingredients in the food processor until smooth and well combined.
  41. 41Blitz all the Romesco sauce ingredients in the food processor until smooth and well combined.
  42. 42Blitz all the Romesco sauce ingredients in the food processor until smooth and well combined.
  43. 43Season the potatoes with more salt if desired.
  44. 44Season the potatoes with more salt if desired.
  45. 45Season the potatoes with more salt if desired.
  46. 46Serve the roasted chicken and potatoes with the Romesco sauce.
  47. 47Serve the roasted chicken and potatoes with the Romesco sauce.
  48. 48Serve the roasted chicken and potatoes with the Romesco sauce.
  49. 49Spoon some of the excess chicken fat over the chicken at the end for extra flavor.
  50. 50Spoon some of the excess chicken fat over the chicken at the end for extra flavor.
  51. 51Spoon some of the excess chicken fat over the chicken at the end for extra flavor.
  52. 52Garnish with fresh parsley.
  53. 53Garnish with fresh parsley.
  54. 54Garnish with fresh parsley.
  55. 55Enjoy your meal!
  56. 56Enjoy your meal!
  57. 57Enjoy your meal!

Ingredients

  • 1 kg bone in skin on Chicken Thighs
  • 1 kg bone in skin on Chicken Thighs
  • 1 kg bone in skin on Chicken Thighs
  • 750 g Baby Potatoes, halved
  • 750 g Baby Potatoes, halved
  • 750 g Baby Potatoes, halved
  • 2 tbsp Olive Oil
  • 2 tbsp Olive Oil
  • 2 tbsp Olive Oil
  • 2 tsp Paprika
  • 2 tsp Paprika
  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 0.5 tsp Oregano
  • 0.5 tsp Oregano
  • 0.5 tsp Oregano
  • 0.5 tsp Onion Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 460 g jar of Roasted Red Peppers
  • 460 g jar of Roasted Red Peppers
  • 460 g jar of Roasted Red Peppers
  • 80 g Blanched Almonds
  • 80 g Blanched Almonds
  • 80 g Blanched Almonds
  • 50 g Sun Dried Tomatoes
  • 50 g Sun Dried Tomatoes
  • 50 g Sun Dried Tomatoes
  • 60 ml Extra Virgin Olive Oil
  • 60 ml Extra Virgin Olive Oil
  • 60 ml Extra Virgin Olive Oil
  • 25 g Stale Bread
  • 25 g Stale Bread
  • 25 g Stale Bread
  • 1 clove Garlic
  • 1 clove Garlic
  • 1 clove Garlic
  • 0.5 tbsp Sherry Vinegar
  • 0.5 tbsp Sherry Vinegar
  • 0.5 tbsp Sherry Vinegar
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.125 tsp Cayenne Pepper
  • 0.125 tsp Cayenne Pepper
  • 0.125 tsp Cayenne Pepper

Equipment

large mixing bowlbaking dishwire rackfood processortongsspoon

Tips

  • The key is using bone-in and skin-on chicken thighs for maximum flavor and crispiness.
  • Using a wire rack allows hot air to circulate around the chicken for extra crispiness and allows chicken fat to drip onto the potatoes for flavor.
  • Squeeze excess brine from roasted red peppers but do not rinse them.
  • Thin out Romesco sauce with more oil if desired.