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Roasted Chicken Breasts with Romesco Sauce

Serves 4
Time 55 min
This thick, vibrantly colored sauce has a sweet, smoky, earthy flavor. It's great with the spiced chicken breasts here, and you'll also want to try it with grilled beef, pork, vegetables and fish.
Special Diets:
Ingredients
  • Chicken
  • 4 split (2 whole) chicken breasts, bone-in, skin-on
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons pimentón or sweet paprika
  • 1 tablespoon extra-virgin eolive oil
  • Romesco sauce
  • 1/3 cup almonds
  • 1 cup 1/2-inch bread cubes cut from day-old rustic loaf
  • 2 cloves garlic, chopped
  • 1 medium tomato, seeded and coarsely chopped
  • 1 cup drained roasted red peppers from 1 (12-ounce) jar
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pimentón or sweet paprika, more to taste
  • 1/4 cup extra-virgin olive oil
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Method

Preheat oven to 350°F. 

Mix salt, pepper and pimentón in a small bowl. Rub chicken all over with mixture, both under skin and on skin. 

Transfer to a baking pan and drizzle with the olive oil. 

Bake until juices run clear when chicken is pierced with a knife, 35 to 40 minutes. 

Cover chicken with foil and let rest 5 minutes before slicing.

Meanwhile, make the sauce by combining almonds and bread in a food processor and process until finely ground. 

Add garlic, tomato, roasted peppers, vinegar, salt and pimentón; process until a thick purée forms, stopping to scrape down sides of bowl as needed. 

With machine running, add oil in slow stream. Pulse until combined. 

Taste and adjust seasoning.

Slice chicken and serve with Romesco sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Chicken
  • 4 split (2 whole) chicken breasts, bone-in, skin-on
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons pimentón or sweet paprika
  • 1 tablespoon extra-virgin eolive oil
  • Romesco sauce
  • 1/3 cup almonds
  • 1 cup 1/2-inch bread cubes cut from day-old rustic loaf
  • 2 cloves garlic, chopped
  • 1 medium tomato, seeded and coarsely chopped
  • 1 cup drained roasted red peppers from 1 (12-ounce) jar
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pimentón or sweet paprika, more to taste
  • 1/4 cup extra-virgin olive oil
Shop with Prime

Exclusively for Prime members in select ZIP codes.