In a blender or food processor combine the stemmed red chiles, roasted red pepper, garlic cloves, lemon juice, red wine vinegar, smoked paprika, dried oregano, ground cumin, salt, black pepper, and honey. Pulse until smooth. With the motor running, stream in the 0.75 cup olive oil until emulsified into a slightly thick sauce (about 30–45 seconds). Taste and adjust salt, acid (lemon) or honey for balance. Reserve 1/2 cup of the sauce for serving and place the rest in a bowl to use as marinade.

Chicken

Marinate chicken

Pat the chicken dry with paper towels. Season lightly with 1 tsp salt and 0.5 tsp pepper. Place chicken in a large bowl or resealable plastic bag and pour the prepared marinade over, coating each piece thoroughly. Reserve 1/4 cup of the marinade for basting. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavor.

Roast chicken

Preheat oven to 425°F (220°C). Remove chicken from fridge to come closer to room temperature for 20 minutes. Arrange chicken skin-side up on a rimmed baking sheet or in a roasting pan. Drizzle 1 tbsp olive oil over skin and transfer to oven. Roast for 35–45 minutes until skin is golden and an instant-read thermometer inserted into thickest part reads 165°F (74°C). Halfway through cooking (about 18–22 minutes), brush with reserved marinade to intensify glaze. If skin browns too quickly, tent loosely with foil. Once cooked, rest chicken for 8–10 minutes before serving.

Patatas Bravas

Prepare potatoes

While chicken marinates, preheat oven to 450°F (230°C). Toss the potato cubes with 2 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.75 tsp salt and 0.25 tsp black pepper in a large bowl until evenly coated.

Roast potatoes

Spread potatoes in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping once halfway, until crisp and golden at the edges. When potatoes are done, transfer to a bowl and sprinkle chopped parsley. To serve in classic bravas style, toss hot potatoes with 2–3 tbsp of the reserved piri-piri sauce (or serve sauce on the side).

Grilled Broccolini

Cook broccolini

When chicken is in the oven for its last 10–12 minutes, prepare broccolini. Heat a grill pan or outdoor grill to medium-high. Toss broccolini with 1 tbsp olive oil and 0.5 tsp salt. Grill for 3–5 minutes per side until charred in spots and tender-crisp. Finish with a squeeze of lemon from the wedges.

Plating & Cheese

Arrange a portion of patatas bravas on each plate, place a roasted chicken thigh alongside, and add a small bundle of grilled broccolini. Spoon the reserved 1/2 cup piri-piri sauce over the chicken and place the remaining sauce in a small ramekin for extra. Scatter thin slices or shavings of Manchego over the potatoes or on the side, and garnish with microgreens or parsley. Serve immediately with lemon wedges.