Lemony Chicken Thighs With Hazelnut Romesco

Spencer Lengsfield
by Spencer Lengsfield
4 Servings
45 min

This is a super easy weeknight dinner, with a lovely flavourful romesco sauce and some charred marinated chicken thighs. Romesco is a Catalonian sauce primarily made from tomatoes, garlic, nuts (almonds and, in this case, hazelnuts), oil, and roasted peppers. I served mine with some crispy roasted hasselback potatoes and some roasted tenderstem broccoli, but enjoy with your favourite sides! This recipe for romesco makes enough for some leftover, so if you'd like a smaller portion just half the recipe. If you do have any leftover, the sauce goes great with fish, chicken, steak, or any sort of roasted vegetable (especially eggplant and potatoes!)

Lemony Chicken Thighs With Hazelnut Romesco
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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For the chicken
  • 1 kg Boneless skinless chicken thighs
  • 3 tbsps Olive oil
  • 2 tbsps Garlic paste (or 6 very finely minced cloves)
  • 1 tbsp Brown sugar
  • Splash balsamic vinegar
  • 2 Large lemons, juiced
  • Salt and pepper
For the romesco
  • 1 Roasted red pepper
  • 100 g Cherry tomatoes
  • 3 Garlic cloves
  • 30 g Hazelnuts
  • 30 g Almonds
  • 2 tbsps Red wine vinegar
  • 2 tsps Smoked paprika
  • 1 Lemon, juiced
  • Salt to taste
  • Olive oil
To serve
  • Sprouting broccoli
  • Hasselback baby potatoes
  • Extra hazelnuts, roughly chopped
  • Flat leaf parsley, roughly chopped
  • 2 Lemons, halved

Start by making your chicken marinade. In a large bowl, whisk together your lemon juice, brown sugar, olive oil, garlic paste, balsamic, salt, and pepper. Taste, and adjust as necessary.
Trim any excess fat from your thighs, then add to your marinade. Toss a few times to ensure everything is well coated, then cover and refrigerate for at least one hour, but ideally three or more.
Next, for the romesco, start by roasting your tomatoes. Preheat your oven to 200 C, and add your tomatoes to a roasting tray. Drizzle over a little bit of olive oil, then pop in the oven for 15 minutes or until the tomatoes are soft.
You can use a pre-roasted pepper from a jar, or you can char a pepper over an open flame or under the grill. If you're doing it yourself, make sure the pepper is well charred on all sides, then pop in a bowl and cover with cling film and leave to sit for 10 minutes before removing the skin, seeds, and stem.
Add the pepper and roasted tomatoes and any pan juices to a food processor, along with all of the other ingredients besides olive oil. Blend until fairly smooth, then slowly drizzle in olive oil until it reaches your desired consistency. I like mine with a bit of texture still, but this is up to you.
Refrigerate until you're ready to serve. Meanwhile, prepare any vegetables and sides.
When you're ready to cook the chicken, preheat a cast iron skillet or griddle pan on high with a splash of vegetable oil. This would also work great on a barbecue.
Cook your chicken thighs until nicely charred on both sides and the thickest part of the chicken reaches an internal temperature of 73℃. At the end, add your halved lemons onto the pan for just a few minutes until charred.
Slice up your chicken, and serve on top of your romesco. Finish with a squeeze of lemon, some extra chopped hazelnuts, parsley, and any sides. Enjoy!