Smoky Spanish Chicken with Romesco Roast Vegetables

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Prepare vegetables. Toss kumara and red onion with a drizzle of olive oil on prepared tray and season. Roast for about 15 minutes, until golden and tender.
2. Cut broccoli into florets and place in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave for 5 minutes, until bright green and tender. Drain and set aside.
3. Pat chicken dry, coat in smoky Spanish spice mix and season with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes. Slice thickly.
4. When kumara has 5 minutes cook time left, remove from tray from the oven, add courgette, blanched broccoli and almonds to tray. Return to oven to cook for 4-5 minutes, until courgette is just tender and almonds are starting to brown.
5. Remove tray from oven, toss through spinach, first measure of romesco sauce, and a drizzle of olive oil. Season to taste.
6. To serve, place romesco roast vegetables onto plates and top with slices of smoky Spanish chicken. Dollop with remaining romesco sauce.