Chicken Thighs with Tomatillos and Romesco

Roasted Chicken Thighs with Blistered Tomatillos and Romesco

A staple in Mexican cuisine, blistered tomatillos bring a tangy sweetness to this late-summer one-pan chicken.

What You Get:
Garlic-thyme marinated chicken 
Potatoes
Tomatillos
Romesco (red pepper sauce)
Parsley

What You’ll Need:
Olive oil
Salt

Makes 3 servings

Active Time: 10 mins
Total Time: 40 mins

Step 1
Preheat oven to 475°F and get a large (14-inch) cast-iron or other oven-safe pan with a lip ready!

Step 2
Peel the husk from the tomatillos, and set aside. Cut the potatoes into ½-inch wedges. In a bowl, toss the potatoes and whole tomatillos with a drizzle of olive oil and sprinkle of salt to coat, and arrange in the pan. Nestle the marinated chicken in between the vegetables, skin side up. Roast for 40 minutes or until potatoes are tender and the chicken is cooked through. The tomatillos should be nice and blistered but still whole, and the potatoes cooked through.

Step 3
Transfer the potatoes and tomatillos to a separate platter or plate, and lay the chicken on top. Finish with a big spoon of romesco sauce, a few leaves of parsley, and dig in!

Contains: tree nuts.