Cut potatoes into 1" dice and place on prepared baking sheet. Top with 2 tsp. olive oil and potato spice seasoning. Massage oil and seasoning into potatoes. Spread into an even layer.

Roast in hot oven until tender and browned, 25-30 minutes.

While potatoes roast, stem kale and slice thinly.

Mince half the garlic. Leave the other half whole.

Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper.

Place a medium oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add chicken to hot pan and cook undisturbed until golden-brown on one side, 4-6 minutes.

Remove from burner.

Flip chicken. Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

Carefully remove from oven. Pan handle will be hot! Use an oven mitt.

Transfer chicken to a plate. Reserve pan; no need to wipe clean.

While chicken roasts, continue recipe.

Add almonds to the bowl of a food processor or blender and pulse until fine.

Add whole garlic, panko, paprika, red peppers, vinegar, 1/4 tsp. salt, a pinch of pepper, 2 Tbsp. olive oil, and 3 Tbsp. water. Blend until smooth.

Don't have a blender or food processor? Chop garlic, red peppers, and almonds as finely as possible. Combine ingredients in a mixing bowl until smooth.

If too thick, add additional olive oil or water, 1 tsp. at a time, until desired consistency is reached.

Return pan used to cook chicken to medium-high heat.

Add 1 tsp. olive oil, kale, minced garlic, a pinch of salt, and any accumulated juices from resting chicken to hot pan. Stir often until wilted and tender, 3-5 minutes.

Remove from burner. Stir in butter until melted and combined.

Taste and season with a pinch of salt, if desired.

Romesco can be served room temperature, or heated through. If desired, place romesco in a microwave-safe bowl and microwave until warm, 60-90 seconds.

Plate dish as pictured on front of card, serving chicken with romesco sauce. Bon appétit!