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Grid Iron Meat

Roast Chicken Thighs with Romesco & Roasted Roots

A vibrant, nourishing midweek dish that brings smoky, Spanish-inspired flavour to your table. Juicy boneless chicken thighs are roasted until golden, then paired with a punchy romesco sauce and sweet, earthy root vegetables for a hearty but healthy supper.

INGREDIENTS
  • 4 boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 garlic cloves, finely grated
  • Sea salt and cracked black pepper

For the roasted roots:

  • 2 carrots, peeled and sliced into batons
  • 2 beetroot, peeled and cut into wedges
  • 1 red onion, cut into thick wedges
  • 1 tbsp olive oil
  • 1 tsp dried thyme or rosemary
  • Sea salt and pepper

For the romesco sauce:

  • 1 roasted red pepper (jarred or home-roasted)
  • 40g blanched almonds
  • 1 garlic clove
  • 1 tsp smoked paprika
  • 1 tbsp red wine or sherry vinegar
  • 2 tbsp olive oil
  • Pinch of sea salt

To serve:

  • 150g quinoa
  • Handful fresh parsley, chopped
  • Zest of 1 lemon
METHOD

  1. Preheat the oven to 200°C fan / 220°C.
  2. Marinate the chicken: In a bowl, toss the chicken thighs with olive oil, smoked paprika, garlic, salt and pepper. Set aside.
  3. Prepare the veg: On a large baking tray, toss the carrots, beetroot and red onion with olive oil, herbs, salt and pepper. Roast in the oven for 25 minutes.
  4. Add the chicken: Nestle the chicken thighs among the vegetables and return to the oven for a further 20 minutes, or until the chicken is cooked through and the skin is golden.
  5. Make the romesco: While the tray bakes, blitz all romesco ingredients in a blender until smooth but slightly textured. Adjust seasoning to taste.
  6. Cook the quinoa: Rinse thoroughly, then simmer in salted water for 15 minutes until fluffy. Drain and toss with parsley and lemon zest.
  7. Serve: Plate up a bed of quinoa, top with roast roots and chicken thighs, and spoon over the romesco.

Multi-Cooker Option:

  • Preheat the Ninja Foodi or air fryer to Air Crisp at 200°C. Place veg in the basket and cook for 10 minutes.
  • Add marinated chicken thighs on top and Air Crisp for a further 18–20 minutes, turning halfway.
  • Chicken should reach 74°C internal temperature in the thickest part.
  • Romesco sauce and quinoa remain unchanged.

Sides:

Matches:

  • Ingredients: sweet potato, roasted red peppers, toasted nuts, tomatoes, citrus
  • Herbs & spices: smoked paprika, thyme, cumin, parsley, mint
  • Grains: quinoa, bulgur wheat, farro
  • Sauces: harissa yoghurt, chimichurri, lemon vinaigrette

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Yorkshire Free Range Chicken Thighs 4 x 150g

Original price was: £9.90.Current price is: £8.40.

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Preparation Time: 20 minutes
Cooking Time: 45 minutes

Hot Tips

  • For a shortcut, use good-quality jarred roasted peppers for the romesco.
  • Chicken thighs cook evenly if they’re roughly the same size; trim if needed.
  • Roast the veg on a preheated tray for extra caramelisation.
  • Romesco keeps for up to a week in the fridge – try it with grilled fish or spread on toast.

Pairings

Red Wine

  • Garnacha (Spain): Juicy and ripe, perfect with paprika and roasted veg.
  • Pinot Noir: Light and earthy enough to work with beetroot and chicken.

White Wine

  • Albariño: Zesty with enough body for romesco sauce.
  • Picpoul de Pinet: Crisp and food-friendly.

Beer & Cider

  • Amber ale: Toasty and malty with roasted root veg.
  • Dry Spanish cider: Sharp and refreshing.

Non-Alcoholic

  • Blood orange soda with rosemary sprig
  • Sparkling water with lemon and smoked paprika salt rim
  • Chilled rooibos tea with orange peel and mint
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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