Baked Chicken & Potatoes

Name: Baked Chicken & Potatoes
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg bone in skin on Chicken Thighs; 750 g Baby Potatoes, halved; 2 tbsp Olive Oil; 2 tsp Paprika; 1 tsp Salt; 0.5 tsp Oregano; 0.5 tsp Onion Powder; 0.5 tsp Garlic Powder; 0.5 tsp Black Pepper; 460 g jar of Roasted Red Peppers; 80 g Blanched Almonds; 50 g Sun Dried Tomatoes; 60 ml Extra Virgin Olive Oil; 25 g Stale Bread; 1 clove Garlic; 0.5 tbsp Sherry Vinegar; 1 tsp Smoked Paprika; 0.5 tsp Salt; 0.125 tsp Cayenne Pepper

50m

Serves 4

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Baked Chicken & Potatoes

tiktok.com

50m

Serves 4

Directions

1Preheat the oven to 200°C (400°F).
2In 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.
3Toss the bone-in, skin-on chicken thighs in the seasoning paste.
4In a 12x9” (30x22cm) baking dish, add the halved baby potatoes with the remaining olive oil and salt, plus a large pinch of pepper.
5Toss the potatoes to combine and arrange them cut-side-down.
6Place a wire rack on top of the potatoes in the baking dish.
7Arrange the seasoned chicken thighs on the wire rack above the potatoes.
8Bake in the oven for about 35-40 minutes, or until the chicken thighs are crispy, lightly charred, and cooked through.
9Remove the chicken from the oven.
10Toss the potatoes in the rendered chicken fat.
11Increase 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.
12If needed, add the chicken back in for a couple of minutes before the potatoes are done to crisp them up.
13While 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.
14Blitz all the Romesco sauce ingredients in the food processor until smooth and well combined.
15Season the potatoes with more salt if desired.
16Serve the roasted chicken and potatoes with the Romesco sauce.
17Spoon some of the excess chicken fat over the chicken at the end for extra flavor.
18Garnish with fresh parsley.
19Enjoy your meal!

Ingredients

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

Baked Chicken & Potatoes

50m

Serves 4

tiktok.com

Baked Chicken & Potatoes

tiktok.com

50m

Serves 4

Directions

1Preheat the oven to 200°C (400°F).
2In 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.
3Toss the bone-in, skin-on chicken thighs in the seasoning paste.
4In a 12x9” (30x22cm) baking dish, add the halved baby potatoes with the remaining olive oil and salt, plus a large pinch of pepper.
5Toss the potatoes to combine and arrange them cut-side-down.
6Place a wire rack on top of the potatoes in the baking dish.
7Arrange the seasoned chicken thighs on the wire rack above the potatoes.
8Bake in the oven for about 35-40 minutes, or until the chicken thighs are crispy, lightly charred, and cooked through.
9Remove the chicken from the oven.
10Toss the potatoes in the rendered chicken fat.
11Increase 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.
12If needed, add the chicken back in for a couple of minutes before the potatoes are done to crisp them up.
13While 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.
14Blitz all the Romesco sauce ingredients in the food processor until smooth and well combined.
15Season the potatoes with more salt if desired.
16Serve the roasted chicken and potatoes with the Romesco sauce.
17Spoon some of the excess chicken fat over the chicken at the end for extra flavor.
18Garnish with fresh parsley.
19Enjoy your meal!

Ingredients

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