Chicken Romesco with Crispy Smashed Potatoes and Roasted Broccoli
This is the kind of dinner that makes chicken and potatoes feel exciting again. Golden chicken, craggy golden potatoes, and roasted broccoli get a generous spoonful of smoky, punchy romesco that brings the whole plate to life. It’s cozy and satisfying, but that bright, slightly spicy sauce keeps it from feeling heavy. You’re going to want a little romesco in every bite.
Servings: FOUR
INGREDIENTS
8 boneless chicken thighs, about 2 pounds
1 1/2 pounds baby Yukon Gold potatoes
1 large head broccoli
1 tablespoon olive oil
Avocado oil spray
Romesco Sauce
2 red bell peppers
1/3 cup blanched slivered almonds
2 cloves garlic
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
PREPARATION
Parboil potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until just tender when pierced with a knife, about 15 minutes. Drain and let cool completely.
Make romesco: Heat oven to 450°F (230°C). Roast red peppers until softened and well blistered, about 20 to 25 minutes, turning halfway through. Transfer to a bowl, cover, and let steam for 10 minutes. Peel and discard skins, stems, and seeds. Meanwhile, toast almonds in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 3 to 4 minutes.
Blend romesco: Add roasted peppers, toasted almonds, garlic, sherry vinegar, smoked paprika, cayenne, and 3 tablespoons olive oil to a food processor. Pulse until cohesive but still slightly textured. Season with salt and pepper to taste.
Roast potatoes: Increase oven to 475°F (245°C). Place cooled potatoes on a large sheet pan and gently smash until about 1/2-inch thick. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast until deeply golden and crisp, about 25 to 30 minutes.
Roast broccoli: Cut broccoli into florets. Toss with remaining 1 tablespoon olive oil and season with salt and pepper. Spread on a second sheet pan and roast until browned at edges and tender, about 15 to 20 minutes.
Cook chicken: Heat a cast iron skillet. Season chicken with salt and pepper. Place chicken over medium heat and cook for about 3 to 4 minutes per side until thickest part reaches 165°F (74°C).
Plate: Spoon romesco onto plates and top with crispy chicken thighs. Serve with smashed potatoes and roasted broccoli alongside.
Notes:
You can also use skin-on bone-in or boneless chicken thighs or chicken breast.
