COURSE:
Main Course
Roast Chicken with Rosemary Potatoes and Romesco Sauce: A Mediterranean-Inspired Feast
Bring the flavours of the Mediterranean to your table with our Roast Chicken paired with rosemary-infused potatoes and a rich Romesco sauce. This classic yet elevated dish combines tender, golden-roasted chicken with crispy potatoes seasoned with aromatic rosemary, all served alongside a vibrant Romesco sauce made from roasted peppers, tomatoes, almonds, and garlic. Perfect for gatherings or a hearty family meal, this dish is a satisfying blend of textures and bold flavours.
The Instant Pot or oven makes roasting the chicken effortless, ensuring juicy, succulent meat with a perfectly crisp skin. While the chicken roasts, the potatoes can be seasoned with fresh rosemary and cooked until golden, giving them a deliciously fragrant, earthy taste. The Romesco sauce adds a wonderful depth to the dish, with its rich, smoky flavour and smooth texture, beautifully complementing the roasted chicken and potatoes.
Serve this Roast Chicken with Rosemary Potatoes and Romesco Sauce as a complete meal that’s as impressive as it is comforting. It’s a versatile dish that brings warmth and sophistication to your dining experience, combining the familiar comfort of roast chicken with the unique and bold flavours of the Mediterranean.
Roast Chicken with Rosemary Potatoes and Romesco Sauce
Product:
Vortex Plus Dual Drawer Air Fryer
Ingredients
For the Romesco sauce
- 4 red peppers
- 40 g white bread
- 2 garlic cloves
- 4 tbsp flaked almonds
- 6 tbsp olive oil
- 2 tbsp sherry vinegar
For the Rosemary Potatoes
- 400 g new potatoes
- 2 tbsp olive oil
- 1 sprig rosemary
- For the Romesco sauce
For the Chicken
- 4 skin on chicken thighs
Instructions
For the Romesco sauce
- Preheat drawers 1 and 2 of the Airfryer to Roast at 205℃ for 8 minutes using the Sync Cook function. Deseed the peppers and cut into large chunks. Once pre-heated add the peppers to the airfryer along with a spritz of oil and cook. Cut the bread into bite size pieces and peel and crush the garlic cloves.
- Once the peppers are roasted, add in the bread, garlic and flaked almonds and continue to roast for another 2 minutes at the same temperature.
- Tip the contents of the two drawers into a large bowl, along with the olive oil, sherry vinegar and a generous pinch of salt and pepper, then purée with a stick blender.
For the Rosemary potatoes
- Preheat drawer 1 of the Airfryer to Roast at 180℃ for 25 minutes and Sync Finish the 2nd drawer to Airfry at 205℃ for 20 minutes.
- Quarter the potatoes and place in a large mixing bowl. Drizzle in the olive oil, add a generous pinch of salt and pepper. Toss to evenly coat the potatoes in the oil and seasoning.
- Load the potatoes into the roasting drawer of the Airfryer once preheated and cook, shaking the basket half way through the cooking time.
- Finely chop the rosemary and keep to one side to finish the potatoes later.
For the Chicken
- Lightly spray the chicken thighs with oil and season with salt and pepper.
- Once the Airfry drawer has preheated place the chicken, skin side up, in and cook.
- After 20 minutes, add the chopped rosemary to the potatoes and toss well to evenly mix. Roast in the Airfryer for a further minute.
To serve
- Tumble the potatoes into a serving bowl and place the now crispy golden chicken on to a platter and serve alongside the romesco sauce.
Roast Chicken with Rosemary Potatoes and Romesco Sauce
COURSE:
Main Course
Product:
Vortex Plus Dual Drawer Air Fryer
Ingredients
For the Romesco sauce
- 4 red peppers
- 40 g white bread
- 2 garlic cloves
- 4 tbsp flaked almonds
- 6 tbsp olive oil
- 2 tbsp sherry vinegar
For the Rosemary Potatoes
- 400 g new potatoes
- 2 tbsp olive oil
- 1 sprig rosemary
- For the Romesco sauce
For the Chicken
- 4 skin on chicken thighs
Instructions
For the Romesco sauce
- Preheat drawers 1 and 2 of the Airfryer to Roast at 205℃ for 8 minutes using the Sync Cook function. Deseed the peppers and cut into large chunks. Once pre-heated add the peppers to the airfryer along with a spritz of oil and cook. Cut the bread into bite size pieces and peel and crush the garlic cloves.
- Once the peppers are roasted, add in the bread, garlic and flaked almonds and continue to roast for another 2 minutes at the same temperature.
- Tip the contents of the two drawers into a large bowl, along with the olive oil, sherry vinegar and a generous pinch of salt and pepper, then purée with a stick blender.
For the Rosemary potatoes
- Preheat drawer 1 of the Airfryer to Roast at 180℃ for 25 minutes and Sync Finish the 2nd drawer to Airfry at 205℃ for 20 minutes.
- Quarter the potatoes and place in a large mixing bowl. Drizzle in the olive oil, add a generous pinch of salt and pepper. Toss to evenly coat the potatoes in the oil and seasoning.
- Load the potatoes into the roasting drawer of the Airfryer once preheated and cook, shaking the basket half way through the cooking time.
- Finely chop the rosemary and keep to one side to finish the potatoes later.
For the Chicken
- Lightly spray the chicken thighs with oil and season with salt and pepper.
- Once the Airfry drawer has preheated place the chicken, skin side up, in and cook.
- After 20 minutes, add the chopped rosemary to the potatoes and toss well to evenly mix. Roast in the Airfryer for a further minute.
To serve
- Tumble the potatoes into a serving bowl and place the now crispy golden chicken on to a platter and serve alongside the romesco sauce.
Roast Chicken with Rosemary Potatoes and Romesco Sauce: A Mediterranean-Inspired Feast
Bring the flavours of the Mediterranean to your table with our Roast Chicken paired with rosemary-infused potatoes and a rich Romesco sauce. This classic yet elevated dish combines tender, golden-roasted chicken with crispy potatoes seasoned with aromatic rosemary, all served alongside a vibrant Romesco sauce made from roasted peppers, tomatoes, almonds, and garlic. Perfect for gatherings or a hearty family meal, this dish is a satisfying blend of textures and bold flavours.
The Instant Pot or oven makes roasting the chicken effortless, ensuring juicy, succulent meat with a perfectly crisp skin. While the chicken roasts, the potatoes can be seasoned with fresh rosemary and cooked until golden, giving them a deliciously fragrant, earthy taste. The Romesco sauce adds a wonderful depth to the dish, with its rich, smoky flavour and smooth texture, beautifully complementing the roasted chicken and potatoes.
Serve this Roast Chicken with Rosemary Potatoes and Romesco Sauce as a complete meal that’s as impressive as it is comforting. It’s a versatile dish that brings warmth and sophistication to your dining experience, combining the familiar comfort of roast chicken with the unique and bold flavours of the Mediterranean.
