This Crispy Chicken Romesco with Pasta might just be my new obsession, and I don’t say that lightly. Picture golden, crackly-skinned chicken thighs nestled over a smoky, garlicky romesco sauce with just enough kick to keep things interesting. It’s bold, it’s rustic, it’s Spanish-inspired comfort food at its finest. And bonus? You roast the chicken and veggies for the sauce at the same time. One oven, double duty, less mess. That’s the kind of weeknight win I live for.
If I got you hooked on bold Spanish flavors, try this cheat Paella with my Chicken & Chorizo Risotto or my for comfort in a bowl my Chicken & Chorizo Pasta.
What is Romesco Sauce
Romesco is this smoky, garlicky, totally dreamy Spanish sauce made with roasted red peppers, tomatoes, nuts, vinegar, and a hit of smoked paprika which originated in the Catalonia region. It is now most famously served as a dip with veggies during the springtime. I like to call it the overachiever of sauces because it goes with literally everything. Chicken? Yes. Fish? Yep. Spoon straight from the jar? Been there.
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Why You’ll Love This Recipe
Hands-Off Hero: The oven does the work while you pretend you're effortlessly multitasking (or just scrolling in peace).
All the Textures: Crispy, golden chicken skin, velvety romesco sauce, and tender pasta? It's a textural love story.
Double Duty Cooking: Roast your sauce, veggies and chicken at the same time. One oven, zero chaos. It’s basically culinary efficiency at its finest.
Crispy Chicken Romesco with Pasta Video
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Ingredient Notes & Tips
Chicken
Bone-in, skin-on chicken thighs: Non-negotiable if you want that crackly, golden skin. Boneless thighs will work but you’ll miss the crispy drama.
Smoked Paprika – Adds a warm, smoky base note and beautiful color. Use smoked for the best results.
Garlic powder – Boosts the savory flavor and works like a dry marinade to wake up the chicken.
Baking powder – A tiny pinch helps the skin blister and crisp, almost like magic. It’s a game-changer for oven-roasted chicken
Salt & pepper – Basic, yes. This duo keeps the chicken seasoned and lets the romesco sauce be the star.
Olive oil – Helps crisp the skin and gives a rich base flavor.
Romesco Sauce
Red bell peppers & Roma tomatoes – Roasted until charred and sweet. You can totally use jarred roasted peppers or canned fire-roasted tomatoes if you’re in a rush (no shame).
Sun-dried tomatoes – Add a rich, savory depth. They’re the “secret sauce” in my version of this sauce.
Garlic cloves – A must in all my sauces. Of course!
Toasted almonds and roasted pine nuts – Bring that signature nutty texture and body to the sauce. They also help it feel indulgent without any cream.
Smoked paprika, Aleppo pepper, & sherry vinegar – AKA the smoky, spicy, tangy trifecta. Don’t skip these, they do the heavy lifting on flavor.
Extra virgin olive oil – Blends everything into that luxurious, glossy finish. Think silky—not greasy.
Tips for Success (a.k.a. stuff you’ll wish you knew sooner)
Pat the chicken dry like it owes you money. Seriously. This is the secret to crispy skin. Any moisture = steaming = soggy = sadness.
Don’t rush the roast. That golden, crispy skin doesn’t happen in 15 minutes. Give it time to sizzle and crisp up while the veggies do their thing. Multitasking magic!
Let the sauce cool slightly before blending. Unless you enjoy volcanic steam facial therapy. (Also, hot liquids + blender = explosive situation. You've been warned.)
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Preheat your oven to 425F.
Step 2: Pat chicken dry, season then roast skin-side up at 425°F for 30 minutes or until the internal temperature reaches 165F.
3: Clean and slice your red peppers in half. Add to a lined and oiled baking tray.
Step 4: During the last 10 minutes of chicken cook time, turn the oven to broil and broil your peppers and tomatoes. Flip after 4 minutes and then broil another 4 minutes.
Step 5: Remove the chicken and veggies from the oven. Place the peppers and tomatoes in a bowl and cover with a kitchen towel for 5 minutes.
Step 6: Peel the tomatoes and peppers.
Step 7: Add the veggies, then blend with garlic, almonds, sundried tomatoes, vinegar, and spices. Stream in olive oil until smooth.
Step 8: Spread romesco on plate, top with crispy chicken, and finish with parsley or chives. Serve with side of pasta.
Substitutions & Variations
Nut swap: No almonds or pine nuts? No problem. Try a mix of toasted walnuts, hazelnuts, cashews.
Skip the chicken? This romesco sauce loves pairing with cauliflower steaks, shrimp, or even crispy tofu. Yes, it's that good.
Spice it up: More Aleppo pepper, a pinch of cayenne, or even a few chili flakes will take the heat level up a notch.
💡 Pro tip: Double the romesco. You’ll thank yourself later. It’s next-level on eggs, roasted potatoes, sandwiches, or—let’s be honest—straight from the spoon.
FAQ
Absolutely. It actually tastes better the next day and keeps in the fridge for up to 5 days.
Yes! It freezes beautifully for up to 2 months. Just thaw and stir before serving.
⭐️ Recipe
Crispy Chicken Romesco with Pasta
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- Olive oil
- 16 oz pasta of choice
Romesco Sauce
- 2 roma tomatoes or 1 cup canned fire-roasted, drained and strained
- 2 roasted red peppers or jarred 12 oz
- ¼ cup sun-dried tomatoes
- 2 garlic cloves
- ¼ cup toasted almonds
- ¼ cup roasted pine nuts
- 1 teaspoon smoked paprika
- 2 tablespoon sherry vinegar
- ¼ teaspoon Aleppo pepper or cayenne
- ¼ teaspoon salt or salt to taste
- ¼ cup extra virgin olive oil
Instructions
Chicken
- Preheat oven to 425°F.
- Season chicken thighs with salt, pepper, smoked paprika, garlic powder, and baking powder.6 bone-in, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon baking powder, 1 teaspoon garlic powder, Olive oil
- Place skin-side up on an oiled baking sheet. Roast for 30 minutes or until internal temperature reaches 165°F.
Veggie Prep
- While chicken roasts, prepare your vegetables. Wash and cut your red peppers in half. Remove the seeds and clean the interior.2 roma tomatoes, 2 roasted red peppers
- If roasting your own veggies, place the tomatoes and red peppers on a separate oiled baking tray and rub with olive oil and a pinch of salt
- During the last 10 minutes of the chicken roasting, broil the veggies on the top rack (above the chicken rack) for 4 minutes. Flip once and roast for another 4 minutes until charred.
Romesco Sauce
- Remove the chicken and the veggies from the oven.
- Once the veggies are done, place in a bowl and cover with a kitchen towel to steam for 5 minutes. This makes it easier to peel.
- Peel the peppers and tomatoes, then blend with garlic, sun-dried tomatoes, almonds, pine nuts, sherry vinegar, smoked paprika, Aleppo pepper, and salt. Stream in olive oil while blending until smooth.¼ cup sun-dried tomatoes, 2 garlic cloves, ¼ cup toasted almonds, ¼ cup roasted pine nuts, 1 teaspoon smoked paprika, 2 tablespoon sherry vinegar, ¼ teaspoon Aleppo pepper, ¼ teaspoon salt, ¼ cup extra virgin olive oil
- Let chicken rest for 10 minutes. Serve over pasta with a generous scoop of romesco and a sprinkle of fresh herbs.16 oz pasta of choice
Video
Notes
Transfer leftover chicken and romesco sauce to an airtight container and refrigerate for up to 3 days. You can store them together or separately. If you’re planning to repurpose the sauce (on eggs, toast, your fingers…), keeping it separate is smart. To Reheat:
Place the chicken (skin-side up) in a baking dish, cover loosely with foil, and warm in a 350°F oven for 10–15 minutes or until heated through. If you're in a rush, the microwave works—but that crispy skin will wave goodbye. 😢
Harry says
That romesco sauce is next level. I want to dip everything in it! Can't believe you were dipping pickles in there haha