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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
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Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, Crispy, Romesco Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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

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