Ingredients
1 1/2 lbs bone-in skin-on chicken thighs
2 tbsp olive oil
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper
2 large roasted red peppers
1/2 cup raw almonds
2 garlic cloves
1 tbsp sherry vinegar (or substitute with apple cider vinegar)
1/4 cup olive oil
2 tbsp fresh bread crumbs
1 tbsp lemon juice
Instructions
Preheat oven to 425°F (220°C)
Pat chicken thighs dry and toss with 1 tbsp olive oil, paprika, salt, and pepper
Place on a wire rack over a baking sheet and roast for 35-40 minutes, until skin is crispy
While chicken roasts, process roasted red peppers, almonds, garlic, sherry vinegar, and 1/4 cup olive oil in a food processor until smooth
With motor running, slowly add bread crumbs and lemon juice, pulsing to combine
Brush romesco sauce over warm chicken thighs before serving
Notes
Toast raw almonds lightly for extra flavor
Use a wire rack for evenly crisp skin
Romesco can be made ahead and stored in airtight containers
Substitute sherry vinegar with apple cider vinegar for a non-alcoholic option
- Prep Time: 15
- Cook Time: 45
- Category: Cozy Chicken
- Method: Roasting
- Cuisine: Spanish-Mediterranean
- Diet: Omnivore
Nutrition
- Serving Size: 1 chicken thigh with 3 tbsp romesco sauce
- Calories: 480
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 180mg