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Roasted Chicken Breasts with Romesco Sauce
- 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
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.
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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