Amarante
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 Fri, Nov 10 2023, 1:32 pm
This was a big hit. Very easy and the flavors complemented each other. Everyone appreciated that it was a bit different from usual preparation
Source: Good Housekeeping. - Good Housekeeping Cooking for Friends and Family
We’ve used all the flavours of Spanish Romesco, a roasted red pepper and almond sauce, to create this delicious traybake.
Hands-on time: 20min
Cooking time: about 1hr
Serves 4
2 tbsp olive oil
600g baby new potatoes, halved
4 medium skin-on chicken breasts
1 tbsp plain flour
1 tbsp smoked sweet paprika
2½ tbsp sherry vinegar
2 garlic cloves, crushed
1 tbsp runny honey
150g roasted peppers from a jar (about 3), roughly chopped
25g flaked almonds
Large handful parsley, roughly chopped
Bread, to serve (optional)
Preheat the oven to 200°C (180°C) mark 6. In a large bowl, mix 1 tbsp of the oil, the potatoes and some seasoning to coat.
Empty into a large ovenproof serving dish and roast for 15min.
Meanwhile, cut a few slits into the top of each chicken breast, then put into the empty bowl with the remaining 1 tbsp oil, the flour, ½ tbsp paprika and some seasoning. Mix to coat.
Add the chicken to the potatoes, skin-side up, and roast for 30min.
In a small bowl, mix together the remaining ½ tbsp paprika, the vinegar, garlic, honey and some seasoning.
Add the peppers to the roasting tin, drizzle over the vinegar sauce and scatter over the almonds.
Return to the oven for 10–15min, until the chicken is cooked through and the potatoes are golden and tender. Sprinkle over the parsley and serve with bread to mop up the juices, if you like.
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