Spanish Chicken with Roasted Leek and Romesco

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Slice potatoes, leek and courgette into 1cm rounds. Toss on prepared tray with a drizzle of oil and lemon juice (zest ¼ lemon and set aside before juicing). Season and roast in oven for 18-20 minutes, until tender.
2. Place garlic, lemon zest, Spanish chicken spice, salt and a drizzle of oil in a small bowl and whisk to combine.
3. Pat chicken dry and place in bowl with spice mixture and toss to coat.
4. Heat a drizzle of oil in a small fry-pan on low-medium heat. Cook chicken for 4-5 minutes each side, until cooked through. Set aside, covered to rest for 2-3 minutes before slicing thinly.
5. While chicken cooks dice tomato 1cm. When vegetables are cooked toss through tomato and season.
6. To serve, place roasted vegetables on a plate and top with slices of Spanish chicken. Dollop over romesco sauce and sprinkle over mint leaves.