Sheet-Pan Chicken & Vegetables with Romesco Sauce


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.

Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
4 servings


  • 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


  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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.

  4. 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.

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

    Sheet-Pan Chicken & Vegetables with Romesco Sauce

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.

Related Articles