Whole30 Grilled Chicken Romesco - Paleo

For the Chicken:
1 Preheat Traeger or oven to 425F.
2 Place chicken on a cutting board, breast side-dwon and use a sharp knife or pair of kitchen shears to cut along one side of the backbone, leaving the other side intact. Pat the chicken dry with paper towel, drizzle with olive oil and season with salt, pepper and thyme.
3 Transfer chicken to the Traeger, breast side-up, and cook for approximately 45 minutes or until the thickest part of the thigh registers 185F.
For the Romesco Sauce:
1 In a roasting tray, combine the bell pepper, onion, garlic, oregano, 2 tablespoons of olive oil, salt and pepper. Toss everything to coat. Transfer to the Traeger or oven and cook 30-35 min, tossing he vegetables halfway.
2 Transfer all the vegetables and rendered juices to a high-speed blender along with 1 tbsp sherry vinegar. Blend on medium speed (if you have speed settings) until mixture is smooth. With the blender still running, slowly drizzle in the reamaining 2 tablespoons of olive oil. The goal is to achieve an emulsification. Turn blender off and taste romesco sauce for seasoning, adjusting with salt and pepper as desired. Transfer the sauce to a jar and set aside.
For the Potatoes:
1 Line a sheet pan with parchment paper. Add potatoes, drizzle with olive oil and season with, thyme, salt and pepper. Toss everything to coat and arrange the potatoes cut side-down in a single, even layer.
2 Transfer the potatoes to the Traeger or oven and cook for 30-35 minutes or until they are fork-tender and golden brown.
To serve:
1 Spoon the romesco sauce onto a serving dish. Arrange chicken and potatoes overtop. Garnish with fresh oregano leaves.