This Grilled Chicken Romesco is easy enough to make on a weekday but fancy enough to serve at a dinner party.
Ingredients
1 kg
Whole Chicken
1 pinch
Salt and pepper
(to taste)
1 tbsp
Olive Oil, Extra Virgin
1 tbsp
Thyme, fresh
(or rosemary)
2 medium pepper(s)
Red bell pepper
(roughly chopped, Romesco)
1 medium
Red onion
(roughly chopped, Romesco)
3 clove(s)
Garlic
(left whole and skin removed, Romesco)
1 tsp
Oregano, dried
(dried, Romesco)
1 dash
Salt and pepper
(to taste, Romesco)
1 tbsp
Sherry vinegar
(Romesco)
4 tbsp
Olive Oil, Extra Virgin
(Romesco)
500 gm
New potatoes
(halved, potatoes)
2 tbsp
Olive Oil, Extra Virgin
(potatoes)
1 tsp
Salt
(potatoes)
1/4 tsp
Black pepper
(freshly-cracked, potatoes)
Instructions
For the Chicken:
Preheat oven to 220C (425F).
Place chicken on a cutting board, breast side down and use a sharp knife or pair of kitchen shears to cut along one side of the backbone, leaving the other side intact. Pat the chicken dry with a paper towel, drizzle with olive oil and season with salt, pepper and thyme.
Transfer chicken to the oven, breast side up, and cook for approximately 45 minutes or until the thickest part of the thigh registers 85C (185F).
For the Romesco Sauce:
In a roasting tray, combine the bell pepper, onion, garlic, oregano, 2 tablespoons of olive oil, salt and pepper. Toss everything to coat. Transfer to the oven and cook 30-35 min, tossing the vegetables halfway.
Transfer all the vegetables and rendered juices to a high-speed blender along with 1 tbsp sherry vinegar. Blend on medium speed (if you have speed settings) until mixture is smooth. With the blender still running, slowly drizzle in the remaining 2 tablespoons of olive oil. The goal is to achieve an emulsification. Turn blender off and taste romesco sauce for seasoning, adjusting with salt and pepper as desired. Transfer the sauce to a jar and set aside.
For the Potatoes:
Line a sheet pan with parchment paper. Add potatoes, drizzle with olive oil and season with, thyme, salt and pepper. Toss everything to coat and arrange the potatoes cut side down in a single, even layer.
Transfer the potatoes to oven and cook for 30-35 minutes or until they are fork-tender and golden brown.
To serve:
Spoon the romesco sauce onto a serving dish. Arrange chicken and potatoes over the top. Garnish with fresh oregano leaves.
![Grilled Chicken Romesco [BN]](/media/recipe/2019/10/Chicken-Romesco1974.jpeg)
