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Posted by Abby Kellie on

Serves 4-6


For the Romesco:

  • 2 garlic cloves, peeled
  • 1⁄4 cup olive oil, plus more if needed
  • 4 oz roasted Piquillo peppers, drained (or substitute regular roasted red peppers) 1⁄2 cup walnuts
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • Kosher salt, freshly ground pepper

For the Chicken:

  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. Sauté garlic cloves in olive oil over medium heat, about 3 minutes until slightly soft and golden, don’t let burn.
  2. Add to blender with remaining ingredients and puree until well-blended and smooth adding more olive oil as needed to reach desired consistency. Set aside while you make the chicken.
  3. Arrange a rack in the middle of the oven and heat to 400°F.
  4. Rub both sides of the chicken with the oil and season both sides well with salt and pepper.
  5. Place the chicken skin-side down in a large, cold cast iron skillet.
  6. Place the skillet over medium heat and cook undisturbed until the skin is browned and crisp, about 15 minutes.
  7. Flip the chicken and roast in the oven until an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 13 to 15 minutes.
  8. Transfer the chicken to a serving platter, serve with Romesco.

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