Roasted Spanish Chicken and Sweet Potatoes with Romesco Sauce

This is a lovely combination of flavors, every remniscent of a dinner al fresco in Spain. If in season, add some asparagus (just because Romesco and asparagus go together like two peas in a pod).

Don't get intimidated by the long ingredient list or the instructions. This is a simple spice rub, and the oven does the work. The hardest part of peeling the sweet potatoes, trust me!

You can do this on a weeknight. Really.

Roasted Spanish Chicken and Sweet Potatoes with Romesco Sauce

Yield: 5 - 6 servings

Ingredients

Chicken and potatoes

3 teaspoons smoked paprika

2 tsp paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 tablespoon plus

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

3.5 - 4 pounds chicken thighs, bone-in, skins removed

1 ¼ pounds sweet potatoes, cut into ½-inch-thick wedges

2 T extra-virgin olive oil

1 cup Romesco Sauce, warmed for serving

Romesco

3 tablespoons almonds, toasted

1 small slice sourdough bread, roughly torn (a bit stale is best)

1 (12-ounce) jar roasted red bell peppers, NOT drained

2 teaspoons tomato paste

½ cup canned fire-roasted tomatoes

2 tablespoons sherry or red wine vinegar

pinch of salt

2 tablespoons extra-virgin olive oil

Instructions

In a small bowl, combine smoked paprika, paprika, garlic powder, oregano, salt, and pepper.

In a large bowl, combine chicken, and all but 1 T of the spice mixture, tossing well to combine. Set aside, refrigerating, uncovered, until ready to cook.

Preheat the oven to 450°F.

In a large bowl, combine the sweet potatoes with the remaining spice mixture and 2 tablespoons of the olive oil. Spread the potatoes evenly in a sheet pan. Place the chicken on top of the potatoes.

Roast the chicken for about 20 minutes, then toss the potatoes in the pan and return the sheet pan to the oven for another 20 minutes, or until an instant-read thermometer registers at least 160°F at the thickest part of a piece of chicken, or the juices run clear when pierced with a knife.

Let the chicken rest for 10 to 15 minutes. Enjoy with Romesco! Al fresco if you can manage!

If making your own, make Romesco sauce:

In a blender, combine the almonds, bread pieces, roasted peppers, tomato paste, canned tomatoes, vinegar, and salt. Pulse a few times to break up large chunks, then blend for 30 seconds until very smooth, adding the olive oil in a slow, steady stream.

Store in an airtight container in the fridge for up to 1 week.