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Sheet-Pan Chicken & Vegetables With Romesco Sauce

Ingredients

• 2 large Yukon Gold potatoes, cubed
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground pepper, divided
• ½ teaspoon salt, divided
• 4 bone-in chicken thighs, skin removed, excess fat trimmed
• 4 cups broccoli florets
• 1 (7 ounce) jar roasted red peppers, rinsed
• ¼ cup slivered almonds
• 1 small clove garlic, crushed
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• 2 tablespoons chopped fresh cilantro for garnish

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