Spanish dinner
Chicken with Romesco & Roast Potatoes
Golden roast chicken thighs and potatoes with a smoky Catalan sauce of roasted peppers, almonds and garlic.
Jump to recipe
- 40 min · Under 40 min
- Beginner
- Mild spice
- Serves 2
- Oven
Gluten freeDairy freeHigh proteinHigh proteinHotFamily favoriteComfort food
Contains: Tree nuts. Always check ingredient labels.
Why you'll love it
- Ready in about 40 minutes
- Family favorite
- Comfort food
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Mild enough for most kids.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Chicken thighs, skin-on boneless400 g
- Baby potatoes, halved400 g
- Roasted red peppers (jar)150 g
- Blanched almonds, toasted40 g
- Garlic clove1 whole
- Sherry vinegar1 tbsp
- Smoked paprika1 tsp
- Olive oil4 tbsp
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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