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.
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. 😢
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. 😢
Tried this recipe?Let us know how it was!