Name: Sheet-Pan Chicken & Vegetables with Romesco Sauce
Prep time: 20 min
Total time: 50 min
Ingredients: 2 large Yukon Gold potatoes, cubed; 4 tablespoons extra-virgin olive oil, divided; 1 teaspoon ground pepper, divided; 0.5 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; 0.25 cup slivered almonds; 1 small clove garlic, crushed; 1 teaspoon paprika; 0.5 teaspoon ground cumin; 0.25 teaspoon crushed red pepper; 2 tablespoons chopped fresh cilantro for garnish

Sheet-Pan Chicken & Vegetables with Romesco Sauce

3.8

(5)

5 Reviews

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

Updated on February 6, 2019

Prep Time:

20 mins

Additional Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High-Protein Low-Calorie Soy-Free

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

499	Calories
27g	Fat
30g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 chicken thigh, 1 cup vegetables & 2 tablespoons sauce
Calories 499
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 5g	16%
Total Sugars 2g
Protein 33g	66%
Total Fat 27g	34%
Saturated Fat 5g	24%
Cholesterol 143mg	48%
Vitamin A 3096IU	62%
Vitamin C 75mg	83%
Folate 67mcg	17%
Sodium 665mg	29%
Calcium 88mg	7%
Iron 3mg	16%
Magnesium 81mg	19%
Potassium 879mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.