Roasted Chicken with Red Pepper, Almond, and Toasted Basil Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the chicken thighs in a large bowl and toss them with 1 1/2 tablespoons olive oil, Dijon mustard, sweet paprika, dried oregano, salt, and black pepper until evenly coated.

2. 2

   2. Arrange the red bell peppers, yellow onion, and 2 whole garlic cloves in a large baking tray or dish. Add 1 tablespoon olive oil and a pinch of salt, then toss well.

3. 3

   3. Set the chicken thighs over the vegetables, skin side up. Roast at 220 °C / 425 °F for 35 to 40 minutes, or until the chicken is deeply golden and cooked through.

4. 4

   4. While the chicken roasts, heat a small skillet over medium-low heat. Add the almonds and toast for 2 to 3 minutes, stirring often. Add half of the fresh basil and toast for 20 to 30 seconds just until fragrant. Remove from the heat so it does not burn.

5. 5

   5. Transfer the roasted red peppers, roasted onion, and the 2 roasted garlic cloves from the tray to a blender, along with the toasted almonds, toasted basil, the 2 chopped garlic cloves, chicken broth, red wine vinegar, honey, and the remaining olive oil. Blend until smooth.

6. 6

   6. Pour the sauce into a small saucepan and cook over medium heat for 3 to 5 minutes, stirring, until slightly thickened. Taste and adjust with more salt and black pepper if needed.

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   7. Let the chicken rest for 5 minutes out of the oven. Serve the hot chicken thighs with the red pepper, almond, and basil sauce spooned over or alongside.

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   8. Finish with the remaining fresh basil, chopped and sprinkled on top, for a bright aromatic touch.