Pan-Seared Chicken with Crispy Smashed Potatoes and Romesco Sauce

Place 12 oz baby potatoes in a pot, cover with cold water by 1 inch, add 1 tsp salt. Bring to boil over high heat, then reduce to simmer for 12-15 minutes until fork-tender.

While potatoes cook, make romesco sauce: In a food processor, combine 4 oz roasted red peppers (drained), 1/4 cup blanched almonds, 2 minced garlic cloves, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tbsp sherry vinegar, 3 tbsp olive oil, and 1/4 tsp salt. Pulse until smooth but slightly textured. Set aside.

Pat 4 chicken thighs completely dry with paper towels. Season both sides generously with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 2 tbsp olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Add chicken thighs skin-side down (if there's residual skin) and cook undisturbed for 6-7 minutes until deeply golden brown.

Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil to rest.

Drain cooked potatoes and let steam-dry for 2 minutes. Place on a cutting board and use the bottom of a glass or measuring cup to gently smash each potato to about 1/2-inch thickness.

In the same skillet used for chicken (wipe out excess fat if needed), heat 2 tbsp olive oil over medium-high heat. Add smashed potatoes in a single layer and cook undisturbed for 4-5 minutes until deeply crispy and golden. Flip and crisp the other side for 3-4 minutes. Season with 1/4 tsp salt.

While potatoes crisp, trim 8 oz green beans. In a separate skillet, heat 1 tbsp olive oil over high heat. Add green beans and 1 minced garlic clove, sauté for 4-5 minutes until tender-crisp and slightly blistered. Season with 1/4 tsp salt.

Remove green beans from heat and toss with 2 tbsp butter and juice of 1/2 lemon until butter melts and coats beans.

Chop 1/4 cup fresh parsley roughly. Slice remaining lemon half into wedges.

To serve, spread 3-4 tbsp romesco sauce on each plate. Top with crispy smashed potatoes, place 2 chicken thighs alongside, and add green beans. Garnish with fresh parsley and serve with lemon wedges.