Sovracosce di pollo con porri arrosto e salsa romesco

Ingredienti

• 3 Large Leeks, cut into chunks
• 4 Skin On, Bone On Chicken Thighs
• Extra Virgin Olive Oil
• Sea Salt and Freshly Ground Black Pepper
• Romesco Sauce

Preparazione

1. 1

   Pre-heat the oven to 200 degrees (390 Fahrenheit).

2. 2

   Toss the leeks together with a glug of oil and a generous amount of black pepper on a large, rimmed baking sheet. Nestle the chicken thighs among the leeks and season the skins with a bit more salt and pepper.

3. 3

   Roast the chicken and the leeks for 40 minutes. Serve with the Romesco sauce spooned over and a chilled glass of Appletiser.