Sheet-Pan Chicken & Vegetables with Romesco Sauce

Sheet-Pan Chicken & Vegetables with Romesco Sauce

1 Review
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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 1

January 07, 2019
profile image
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.
More Reviews