# Baked Chicken & Potatoes

This recipe offers a neat hack to turn chicken thighs into the easiest and most incredible dinner, served with crispy potatoes and a flavorful Romesco sauce.

- Servings: 4 servings
- Total time: 50 min
- Cuisine: Spanish
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- large mixing bowl
- baking dish
- wire rack
- food processor
- tongs
- spoon

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8DTkhaH/
- Recipe page: https://www.cliprecipe.com/recipe/bb91ec85-be54-48c6-ae8e-5cc2620680be
- Extracted: 2025-11-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt