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Romesco Baked Chicken And Potatoes

Romesco Baked Chicken And Potatoes Image
@ivanthenorse @ivanthenorse

Ingredients

Chicken & Potatoes

Romesco Sauce

Steps

1
Preheat oven to 400F. In a large mixing bowl combine paprika, oregano, garlic powder, onion powder, pepper, and 3/4 t. salt with 1 1/2 T. oil until a paste forms. Toss in the chicken to coat.
2
In a 9x13 baking dish add baby potatoes alongside the remaining oil and salt and a large pinch of pepper. Toss to combine, then place cut side down. Add a wire rack on top then add the thighs.
3
Pop in the oven for around 35-40 mins, or until the thighs are crispy, lightly charred and piping hot through the center. Remove chicken.
4
Toss the potatoes in the fat, then turn up the heat to 430F and roast the potatoes until deep golden/lightly charred, tossing once or twice as needed (up to 10 mins or so). If you need to roast beyond 10 mins, add the chicken back in for a couple minutes right before the potatoes finish.
5
Season potatoes with more salt if desired, then serve up and enjoy. For the sauce, add everything to a blender and blitz until smooth/well combined. Thin out with oil if desired.

Nutrition Facts

  • Calories
    770kcal
    38%
  • Fat
    49g
    75%
  • Saturated Fat
    6g
    30%
  • Carbohydrates
    43g
    14%
  • Fiber
    6g
    24%
  • Sugar
    8g
    16%
  • Protein
    42g
    84%
  • Cholesterol
    110mg
    36%
  • Sodium
    656mg
    27%
Percent Daily Values are based on a 2,000 calorie diet.

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