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.
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