Sheet-Pan Chicken & Vegetables with Romesco Sauce

Sheet-Pan Chicken & Vegetables with Romesco Sauce

2 Reviews
From:, October 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Toss potatoes with 1 teaspoon oil, ¼ teaspoon pepper and ⅛ teaspoon salt in a medium bowl. Place on one side of a large rimmed baking sheet. Toss chicken with 1 tablespoon oil, ¼ teaspoon pepper and ⅛ teaspoon salt in the bowl. Place on the empty side of the baking sheet. Roast for 15 minutes.
  3. Meanwhile, toss broccoli with 2 teaspoons oil, ¼ teaspoon pepper and ⅛ 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.
  4. Meanwhile, combine roasted peppers, almonds, garlic, paprika, cumin, crushed red pepper and the remaining 2 tablespoons oil, ⅛ teaspoon salt and ¼ teaspoon pepper in a mini food processor. Process until fairly smooth.
  5. Serve the chicken and vegetables with the roasted pepper sauce. Sprinkle with cilantro, if desired.

Nutrition information

  • Serving size: 1 chicken thigh, 1 cup vegetables & 2 tablespoons sauce
  • Per serving: 499 calories; 27 g fat(5 g sat); 4 g fiber; 29 g carbohydrates; 33 g protein; 67 mcg folate; 143 mg cholesterol; 2 g sugars; 0 g added sugars; 3,096 IU vitamin A; 75 mg vitamin C; 88 mg calcium; 3 mg iron; 665 mg sodium; 879 mg potassium
  • Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (62% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ fat, 4 lean protein, 1½ vegetable, 1 starch

Reviews 2

March 28, 2019
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By: Jean
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.
January 07, 2019
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By: michaelval226
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.
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