Roast Chicken with Leeks & Romesco Sauce Recipe

Recipe:
To make the romesco, begin by ripping the bread into small pieces and adding to a food processor or blender along with the garlic and almonds, then processing until coarsely ground. Add the roasted peppers, vinegar and paprika, processing until the mixture is smooth. Add the olive oil in a thin, steady stream until fully emulsified. Check the seasoning, adding salt and pepper to taste, plus a splash more vinegar, if you think it needs it, then put to one side in a small serving dish.

Heat the oven to 200°C fan.

Rub the chicken all over with 2 tablespoons of the romesco sauce, bay leaves, a big pinch of salt and plenty of freshly ground black pepper. Transfer the chicken to a lined baking tray dish (big enough to fit the leeks in later) skin side up and bake for around 10 minutes, until just beginning to cook at the edges but not yet fully cooked through.

Toss the leeks in the olive oil, a big pinch of salt and plenty of freshly ground black pepper then add these to the roasting dish and cook for 10–15 minutes until softened and with some colour. Remove from the oven when the chicken is cooked through. You can check this by pushing a small sharp knife or skewer into the centre of each breast to make sure the juices run clear (alternatively use a digital thermometer and the temperature should read above 75°C). Remove from the oven and rest for at least 5 minutes before serving.

Slice the chicken and serve alongside the leeks all strewn with the extra tablespoon of almonds, along with the remaining romesco to spoon over at the table.