Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Eatingwell.com, October 2018


Read the full recipe after the video.

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

1 chicken thigh, 1 cup vegetables & 2 tablespoons sauce
499 calories; protein 33g; carbohydrates 29.5g; dietary fiber 4.5g; sugars 2.2g; fat 26.6g; saturated fat 4.8g; cholesterol 142.5mg; vitamin a iu 3096.1IU; vitamin c 75.1mg; folate 67.1mcg; calcium 88.1mg; iron 2.8mg; magnesium 81.4mg; potassium 878.6mg; sodium 664.6mg; thiamin 0.3mg.

4 1/2 fat, 4 lean protein, 1 1/2 vegetable, 1 starch