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Home » Recipes » Mediterranean

Crispy Chicken Romesco with Pasta

Updated: Jun 27, 2025 Published: Jun 13, 2025 by Lola Jay This post may contain affiliate links · 1 Comment

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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.

Crispy chicken romesco with fusilli pasta garnished with fresh parsley in a gray bowl.

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.


Jump to:
  • What is Romesco Sauce
  • Why You’ll Love This Recipe
  • Crispy Chicken Romesco with Pasta Video
  • Ingredient Notes & Tips
  • Tips for Success (a.k.a. stuff you’ll wish you knew sooner)
  • Instructions
  • Substitutions & Variations
  • FAQ
  • More Recipes You'll Love
  • ⭐️ Recipe

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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Ingredients for chicken romesco with pasta. Almonds, sun-dried tomatoes, seasonings, pine nuts, peppers, garlic, chicken thighs, and more.

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.

Creamy romesco sauce in a bowl with garlic, herbs, and spices on a table.

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

Hand adjusting a Thermador oven dial set to 425 degrees.

Step 1: Preheat your oven to 425F.

Roasted chicken thighs with crispy skin on baking sheet, thermometer shows 165°F.

Step 2: Pat chicken dry, season then roast skin-side up at 425°F for 30 minutes or until the internal temperature reaches 165F.

Fresh red peppers and tomatoes on a baking tray ready for cooking.

3: Clean and slice your red peppers in half. Add to a lined and oiled baking tray.

Roasting red bell peppers and tomatoes in oven on a 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.

Roasted red bell peppers in a glass bowl on a wooden countertop.

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.

Peeling charred skin off roasted red peppers in glass bowl on wooden surface.

Step 6: Peel the tomatoes and peppers.

Food processor with tomatoes, nuts, and spices being prepared for a recipe on a wooden countertop.

Step 7: Add the veggies, then blend with garlic, almonds, sundried tomatoes, vinegar, and spices. Stream in olive oil until smooth.

Seasoned chicken on Romesco sauce, garnished with fresh herbs, served on a black plate.

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.


Crispy chicken romesco with fusilli pasta  in a beige bowl.

FAQ

Can I make the sauce ahead of time?

Absolutely. It actually tastes better the next day and keeps in the fridge for up to 5 days.

Can I freeze romesco?

Yes! It freezes beautifully for up to 2 months. Just thaw and stir before serving.

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Thank you message with Instagram handle for recipe feedback and ratings, featuring five-star icons.

⭐️ Recipe

Chicken romesco pasta in a beige plate.

Crispy Chicken Romesco with Pasta

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.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, Crispy, Romesco Sauce
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 410kcal
Author: Lola Jay

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
Get Recipe Ingredients

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

To Store:
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. 😢
 

Nutrition

Calories: 410kcal | Carbohydrates: 7g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 632mg | Potassium: 902mg | Fiber: 2g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 2mg

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Comments

  1. Harry says

    June 13, 2025 at 6:28 pm

    5 stars
    That romesco sauce is next level. I want to dip everything in it! Can't believe you were dipping pickles in there haha

    Reply
5 from 1 vote

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Smiling woman holding a delicious sandwich with fresh ingredients.

Hi, I'm Lola

Just your not so average girl next door who loves all things food. I was born in Paris, France to a tribe of women who love to cook and bake! I bring you quick and easy recipes from all over the world, but my heart (and taste buds) belong to Mediterranean cuisine. As a mom and stepmom to four kids, quick and delicious is my goal!

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