Name: Sheet-pan Chicken & Vegetables With Romesco Sauce Recipe
Total time: 40 min
Yield: 4
Cuisine: Mediterranean

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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. 

How to make Sheet-pan Chicken & Vegetables With Romesco Sauce Recipe

Carolyn Casner

Crawler

Mediterranean

<p>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. </p>

Large yukon gold potatoes,  cubed

Extra Virgin Olive Oil,  Divided

Ground pepper,  divided

Salt,  Divided

Bone in chicken thighs,  skin removed,  excess fat trimmed

Broccoli florets

Jar roasted red peppers,  rinsed

Slivered almonds

Small Clove Garlic,  Crushed

Paprika

Ground Cumin

Crushed Red Pepper

step 1

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.

step 2

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.

step 3

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.

step 4

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

step 5

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