Romesco sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to fish, grilled vegetables, omelets and this one-pan meal of roasted chicken and vegetables. Potatoes, broccoli and chicken thighs all roast together while you make the quick and easy sauce for a fast one-dish meal that's mouthwateringly delicious.

Carolyn Casner
Source:, October 2018


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Toss potatoes with 1 teaspoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Place on one side of a large rimmed baking sheet. Toss chicken with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in the bowl. Place on the empty side of the baking sheet. Roast for 15 minutes.

  • Meanwhile, toss broccoli with 2 teaspoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a clean bowl. After the chicken and potatoes have roasted for 10 minutes, add the broccoli to the potato side of the baking sheet. Stir the vegetables together and continue roasting until the chicken is cooked through and the vegetables are tender, about 15 minutes more.

  • Meanwhile, combine roasted peppers, almonds, garlic, paprika, cumin, crushed red pepper and the remaining 2 tablespoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until fairly smooth.

  • Serve the chicken and vegetables with the roasted pepper sauce. Sprinkle with cilantro, if desired.

Nutrition Facts

499 calories; protein 33g 66% DV; carbohydrates 29.5g 10% DV; dietary fiber 4.5g 18% DV; sugars 2.2g; fat 26.6g 41% DV; saturated fat 4.8g 24% DV; cholesterol 142.5mg 48% DV; vitamin a iu 3096.1IU 62% DV; vitamin c 75.1mg 125% DV; folate 67.1mcg 17% DV; calcium 88.1mg 9% DV; iron 2.8mg 16% DV; magnesium 81.4mg 29% DV; potassium 878.6mg 25% DV; sodium 664.6mg 27% DV; thiamin 0.3mg 25% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I used boneless skinless chicken thighs and did not add the crushed red pepper. The chicken was tasty by itself. I didn't think the Romesco sauce did anything helpful to the dish. I know I left out the crushed red pepper but all that would have added was heat and not especially upped the flavor quotient. The cubed potatoes got browned on the bottom where they were resting on the pan but were just soft on the other sides. I made this on foil lined parchment paper so that cleanup was easy. If you like broccoli potatoes and chicken you will like this. However the only real seasonings were salt and pepper...and some olive oil. Although the Romesco sauce should have added some excitement to the flavor it just didn't do it for me. It tasted good but didn't add any special dimension to the chicken potatoes or broccoli. We don't like spicy so it wouldn't have worked for us to add the crushed red pepper. This recipe took me an hour and 5 minutes from start to finish. Read More
Rating: 4 stars
I liked this a lot. I subbed chicken tenders. I don't like thighs cooked them a little less time so not overdone. I especially liked the roasted broccoli. very simple but very good. Read More