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As festive as tapas, but baked on a sheet pan, this easy chicken dinner is completed with a side of smokey potatoes. They get to roast in the drippings, and earn a dollop of garlicky aioli.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Chicken thighs (see note below)
Smoked Spanish paprika
What You'll Need
Preheat the oven to 450°F. Line 2 sheet pans with parchment or foil.
Cut the potatoes into bite-size wedges. Pile the potatoes on one of the prepared pans, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt on both sides. Add the chicken thighs, skin-side up, to the pan, nestling them between the potatoes, and drizzle the chicken thighs with 1 tablespoon olive oil. Transfer the pan to the oven and roast until the chicken thighs are golden and no longer pink at the center, the potatoes are tender and browned, 35 to 40 minutes.
Pile the peppers on the other pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Add to the oven and roast until the peppers are blistered, about 15 minutes.
Transfer the chicken thighs to plates and let rest, 5 minutes. Sprinkle the potatoes with 2 teaspoons of the paprika and toss to coat.
Add the potatoes and blistered peppers to the plates with the chicken thighs. Dollop with the garlic aioli and serve warm.