Lemon & Thyme Roasted Chicken With Romesco Sauce
Ingredients:
1 x 1.5kg (3.3 lb) free range chicken
flaky salt
a few springs fresh thyme
juice of a small lemon
2 garlic cloves, unpeeled, lightly "smashed" with the flat of a heavy kitchen knife
1/2 teaspoon chili flakes
1/2 teaspoon dried oregano
1 tablespoon olive oil
Romesco Sauce
40 g (1.4 oz) hazelnuts
60 g (2 oz) almonds, blanched
3 medium tomatoes (300 g)
5 whole garlic cloves, unpeeled
1/2 teaspoon smoked paprika
2 tablespoons white wine vinegar
1/2 teaspoon salt
5 tablespoons water
1/4 cup extra virgin olive oil
1 small roasted red pepper (from a jar or from the deli department)
30 g (1 oz) slice day old crusty bread, toasted
Directions:
1. Chop chicken into joints with a heavy knife (or get the butcher to it for you) you can as well buy drumsticks and thighs if it makes your life easier
2. Place chicken pieces in a zip lock bag together with the salt, thyme, lemon juice, "smashed" garlic cloves, oregano & chili flakes. Massage chicken slightly to distribute ingredients evenly. Place in the fridge for a least an hour (preferably overnight if you have the time)
3. Preheat fan-forced oven to 190 degrees Celsius (375 degrees Fahrenheit) - increase temperature by 10 -20 degrees for conventional ovens
4. Dry chicken pieces gently with kitchen paper, toss them in oil. Place on a roasting tray on top a rack so they do not touch the bottom, skin side up. Bake for 40 minutes or until chicken is cooked all the way through
5. Romesco Sauce
6. Place hazelnuts in a little tin foil parcel, in one layer. Do the same with the almonds. Cut a cross on the base of the tomatoes. Place tomatoes (cross side up), nuts and garlic in an oven tray. Bake in the oven together with the chicken. Take nuts out after 15 minutes, garlic after 25 minutes and tomatoes after 35 minutes. Let cool slightly
7. Place hazelnuts in clean tea towel and rub slightly to try to get as much of the dark skin off. Peel tomatoes and garlic. Place nuts, garlic, and tomatoes in the food processor, together with the rest of the Romesco sauce ingredients and process for about 1 minute or 2, until the sauce if fairly smooth (bare in mind that due to the nuts, this is a "grainy" sauce) This is a rather conservative way of seasoning the Romesco, but it is a good starting point. A little raw garlic can be added if you fancy a more pungent flavour
8. Serve Roasted chicken with Romesco sauce and a green salad dressed simply with some salt, lemon juice and olive oil
