2 large Yukon Gold potatoes, cubed 4 tablespoons extra-virgin olive oil, divided 1 teaspoon ground pepper, divided ½ teaspoon salt, divided 4 bone-in chicken thighs, skin removed, excess fat trimmed 4 cups broccoli florets 1 (7 ounce) jar roasted red peppers, rinsed ¼ cup slivered almonds 1 small clove garlic, crushed 1 teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon crushed red pepper 2 tablespoons chopped fresh cilantro for garnish
STEP-1
Preheat oven to 450 degrees F. Toss potatoes with 1 teaspoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Place on one side of a large rimmed baking sheet.
STEP-2
Toss chicken with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in the bowl. Place on the empty side of the baking sheet. Roast for 15 minutes.
STEP-3
Meanwhile, toss broccoli with 2 teaspoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a clean bowl. After the chicken and potatoes have roasted for 10 minutes, add the broccoli to the potato side of the baking sheet.
STEP-4
Stir the vegetables together and continue roasting until the chicken is cooked through and the vegetables are tender, about 15 minutes more.
STEP-5
Meanwhile, combine roasted peppers, almonds, garlic, paprika, cumin, crushed red pepper and the remaining 2 tablespoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until fairly smooth.
STEP-6
Serve the chicken and vegetables with the roasted pepper sauce. Sprinkle with cilantro, if desired.