EASY! Romesco Chicken with crispy roast potatoes. 😋 RECIPE BELOW

EASY! Romesco Chicken with crispy roast potatoes. 😋 RECIPE BELOW 👇🏼 FIRST recipe of the year. It’s Hearty, healthy and delicious! Share this with your friends that need some jan recipe inspo. Top tip. Make double sauce and keep it in the fridge for sandwiches and salads this week! 2 x skin on chicken breast 750g new potatoes halved 1 tsp smoked paprika 1 clove garlic chopped Small bunch parsley chopped For the sauce 350g jarred roast red peppers 4 tbs fresh bread crumbs 3 tbs red wine vinegar 4 tbs extra virgin olive oil Salt and pepper 50g almonds Any sauce left over will last in the fridge for 2 days. Method Preheat the oven 200 degrees c fan Place the potatoes, on to a roasting tray Season with salt and pepper, drizzle in extra virgin olive oil and scatter over the paprika and chopped garlic Mix together with your hands coating everything evenly in the oil Roast for around 30 minutes until crispy Heat a splash of oil in a non stick frying pan over a medium heat Add the chicken skin side down, cook until golden. Turn over, add a knob of butter then use a spoon to baste the chicken. Transfer to the oven for around 20 minutes until cooked thoroughly To make the sauce : Wizz up all of the ingredients in a food processor into a smooth sauce Serve the roast chicken potatoes and peppers with the sauce And a scattering or chopped parsley

Great

% Daily Values based on a 2,000 calorie diet