Roast Chicken with Spring Onions & Romesco
What I love most about this dish is how simple it is, yet it tastes quite complex. Obviously, the chicken and potatoes are delicious, but everything here is merely vessel for more romesco! The perfect way pretend your enjoying spring in Spain.
Yield: All recipes serve 2 people
Chef Notes: Use leftover brined almonds to make the romesco.
This is an oven heavy dinner. Start with the longest/most forgiving thing (the potatoes) and finish with the thing that cooks the quickest (broccolini).
Components
Romesco
1/2 Chicken or 2 Chicken Legs
Spring Onions
Broccolini
Crispy Potatoes
Mise
Make Romesco:
Char the peppers▸ then allow to cool.
In a blender or a food processor, pulverize with 3 T toasted almonds, 1½ T spanish paprika, 4 garlic cloves, 1½ T sherry vinegar, 2 t salt, 1 t ground black pepper and ¾ C oil. The final texture should be well blended with a little texture from the almonds.
Taste and add more salt or vinegar to taste.
Boil/Roast the Potatoes:
Cut the potatoes into 1–2 inch chunks. Boil them in a large pot of water with ½ teaspoon baking soda and a generous pinch of salt until just tender 8-10 minutes.
Drain and let them steam dry for a minute, then shake in the colander to coat the potatoes in excess starch.
Toss the potatoes in 3–4 tablespoons of olive oil and season with salt.
Spread on a baking sheet in a single layer and roast at 450°F for 20 minutes, flip, then roast another 20–30 minutes until golden and crispy.
Finish with flaky salt.
Roast the Chicken: Heat the oven to 425°F. Season the chicken heavily with salt, ground black pepper and a drizzle of olive oil. Roast on a sheet tray until the skin is crispy and golden and the internal temperature has reached 160°F.
Roast the Spring Onions & Broccolini▸ If using thick spring onions, slice in half and cut into 1" segments. If using scallions, keep whole. Trim the broccolini into even sizes pieces. Season the onions and broccolini individually with olive oil, salt and pepper. Place on a sheet tray and roast separately to control the cook. The onions should be slightly charred, yet tender and melty. The broccolini should be slightly charred with some bite still.
Finish
Plate the roast chicken with the romesco, vegetables and potatoes.
Serve with extra romesco close for dunking your potatoes in.