Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 1 head broccoli, cut into florets
  • 2 large carrots, sliced into thick rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 12 oz roasted red peppers, drained
  • ½ cup toasted almonds
  • 2 cloves garlic, peeled
  • 1 tbsp sherry vinegar
  • ¼ cup extra virgin olive oil
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the chicken thighs, halved potatoes, and carrots with olive oil, smoked paprika, oregano, salt, and pepper.
  3. Spread the mixture across a large rimmed baking sheet, ensuring the chicken skin is facing up and no pieces are overlapping.
  4. Roast in the oven for 20 minutes.
  5. Remove the pan and add the broccoli florets to the open spaces, tossing them in the rendered chicken fat on the tray.
  6. Return to the oven and roast for another 20–25 minutes until the chicken is cooked through and vegetables are charred.
  7. Prepare the Romesco sauce by combining drained roasted red peppers, toasted almonds, garlic, sherry vinegar, olive oil, smoked paprika, and cayenne pepper in a food processor or blender.
  8. Process until velvety and season with salt and pepper to taste.