Get ready to tantalize your taste buds with a dish that’s as vibrant as it is delicious! Our Roasted Chicken with Spicy Romesco Sauce brings the bold flavors of Spanish cuisine right to your dinner table. Imagine succulent chicken thighs, perfectly roasted to crispy perfection, paired with a rich and zesty Romesco sauce that’s bursting with roasted red peppers and toasted almonds. This recipe is not just a meal; it's an experience that will leave your family and friends begging for more. With just 15 minutes of prep time and a total of 1 hour and 15 minutes to bring this culinary masterpiece to life, you’ll be amazed at how easy it is to create a dish that looks and tastes gourmet. Ready to impress? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 red bell peppers
- 1 cup almonds
- 2 cloves garlic
- 1 tsp smoked paprika
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken thighs.
- Prepare the chicken thighs by patting them dry with paper towels. This will help the skin get crispy when roasted. Season both sides generously with salt and pepper.
- In a large oven-safe skillet or roasting pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken thighs skin-side down. Sear for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3-5 minutes on the other side.
- While the chicken is searing, prepare the red bell peppers. Cut them in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper. Once the chicken is flipped, place the baking sheet in the oven alongside the chicken thighs.
- Roast the chicken and peppers in the oven for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the peppers are soft and slightly charred.
- While the chicken and peppers are roasting, prepare the Romesco sauce. In a dry skillet over medium heat, toast the almonds for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
- Once toasted, remove the almonds from the skillet and let them cool slightly. In a food processor, combine the toasted almonds, roasted red bell peppers, garlic cloves, smoked paprika, and the remaining olive oil. Blend until smooth, adding a little water if necessary to achieve your desired consistency. Season with salt and pepper to taste.
- Once the chicken is done roasting, remove it from the oven and let it rest for a few minutes. Serve the chicken thighs with a generous drizzle of the spicy Romesco sauce over the top, and enjoy!
Tips
- Patience is Key: Make sure to pat the chicken thighs dry before seasoning. This simple step is crucial for achieving that irresistible crispy skin when roasting.
- Sear for Success: Don’t rush the searing process! Allow the chicken to develop a golden-brown crust by letting it cook undisturbed for the recommended time.
- Roast Together: Take advantage of the oven space by roasting the red bell peppers alongside the chicken. This not only saves time but also enhances the flavors as they mingle.
- Perfectly Toasted Almonds: Keep a close eye on the almonds while toasting. They can go from perfectly golden to burnt in a matter of seconds, so stir frequently and remove them from heat as soon as they’re fragrant.
- Customize Your Sauce: Feel free to adjust the spiciness of your Romesco sauce by adding more or fewer garlic cloves or even a pinch of cayenne pepper if you love a kick!
- Let It Rest: After roasting, allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, ensuring every bite is juicy and flavorful.
- Serve with Style: Drizzle the spicy Romesco sauce generously over the chicken for a stunning presentation, and consider serving it with crusty bread or a fresh salad to round out the meal.
Nutrition Facts
Calories: 453kcal
Carbohydrates: 11g
Protein: 18g
Fat: 39g
Saturated Fat: 6g
Cholesterol: 40mg
