Crispy Spanish Chicken Thighs with Romesco Sauce

Bone-in, skin-on chicken thighs rubbed with smoked paprika and garlic and roasted until the skin is crisp, served with a smoky blender romesco of roasted red peppers and toasted almonds.

Servings: 2 (4 thighs) Time: ~50 min Oven: 425°F

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Ingredients

Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 garlic clove, grated or finely minced
• Optional: zest of ½ lemon

Romesco Sauce

• 1 jar roasted red peppers, drained, about 12 oz
• ½ cup almonds
• 1 garlic clove
• 1 tablespoon tomato paste
• 1 tablespoon sherry vinegar or red wine vinegar
• ½ teaspoon smoked paprika
• ¼ teaspoon kosher salt, plus more to taste
• Black pepper
• Optional: pinch chili flakes or cayenne
• ¼ cup olive oil
• Optional: 1 small slice toasted bread or 2 tablespoons breadcrumbs

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Method

Roast the Chicken

Heat oven to 425°F.

Pat the chicken very dry with paper towels, especially the skin.

In a small bowl, mix the olive oil, kosher salt, black pepper, smoked paprika, grated garlic, and optional lemon zest. Rub the paste all over the chicken.

Place the chicken skin-side up on a parchment-lined sheet pan, leaving space between the thighs.

Roast 35-45 minutes, until the skin is browned and the chicken is cooked through. Check the thickest part of the biggest thigh, avoiding the bone:

• 165°F = safe minimum
• 175-185°F = ideal for thighs

Transfer to a serving plate and rest uncovered 5 minutes, then loosely tent with foil if needed. Serve with romesco spooned underneath, alongside, or over the top.

Make the Romesco

Toast the almonds in a dry skillet over medium-low heat, stirring often for 3-5 minutes, until nutty-smelling and slightly darker. Immediately pour onto a plate so they stop cooking — nuts burn quickly.

If using bread for body, toast 1 small slice in the same dry skillet until dry and golden, then tear into pieces. Skip if using breadcrumbs or no bread.

Drain the roasted red peppers; roughly tear or chop any large pieces.

In a blender or food processor, combine the drained peppers, toasted almonds, garlic, tomato paste, vinegar, smoked paprika, kosher salt, black pepper, optional chili, and optional bread. Blend until mostly smooth, scraping down the sides as needed.

Add the ¼ cup olive oil and blend again until thick, smooth-ish, and cohesive. A little texture is good.

Taste and adjust:

• Flat: add a pinch more salt or a small splash of vinegar
• Too sharp: add a little more olive oil or a few more almonds
• Too thick: add a splash of water or olive oil
• Not smoky enough: add a tiny pinch more smoked paprika
• Want heat: add a tiny pinch cayenne

Transfer to a serving bowl.