Baked Chicken with Yellow Pepper Saffron Sauce, Crispy Smashed Potatoes and Garlic Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper or lightly grease it.

2. 2

   Place the baby potatoes in a pot with water and 4 g salt. Boil for 12 to 15 minutes, until tender but not falling apart. Drain well.

3. 3

   While the potatoes cook, combine the chicken with 1 tablespoon olive oil, sweet paprika, 4 minced garlic cloves, lemon zest, 1 tablespoon lemon juice, 4 g salt, and black pepper. Let it rest for 10 minutes.

4. 4

   Transfer the cooked potatoes to the tray. Gently smash them with the bottom of a glass or a spatula. Drizzle with 1 tablespoon olive oil and a pinch of salt. Arrange the chicken thighs between the potatoes, skin side up.

5. 5

   Bake for 30 to 35 minutes at 220 °C / 425 °F, until the chicken is fully cooked and the potatoes are golden around the edges. For extra color, broil for 2 to 3 more minutes, watching closely.

6. 6

   While the chicken bakes, make the sauce. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the yellow bell pepper, onion, and a pinch of salt. Cook for 8 to 10 minutes, stirring, until the vegetables are tender.

7. 7

   Add the saffron and cook for 30 seconds. Stir in the chicken stock, heavy cream, honey, and the remaining tablespoon of lemon juice. Simmer gently for 3 to 4 minutes.

8. 8

   Blend the yellow pepper mixture until smooth. If needed, add 1 to 2 tablespoons of water to adjust the texture. Taste and adjust salt or pepper.

9. 9

   In another large skillet, cook the sliced remaining 2 garlic cloves with a splash of water or a small teaspoon of oil from the tray for 30 seconds. Add the fresh spinach and sauté for 1 to 2 minutes until wilted. Season with a pinch of salt.

10. 10

    To serve, spread the yellow pepper saffron sauce on each plate or on a serving platter. Place the baked chicken on top, add the crispy smashed potatoes on the side, and finish with the garlic spinach.