Crispy Chicken Romesco with Pasta

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

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Course: Main Course

Cuisine: Mediterranean

Keyword: Chicken, Crispy, Romesco Sauce

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

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

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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

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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. 😢

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