Sheet Pan Chicken & Vegetables with Romesco Sauce

Romesco Sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to fish, grilled vegetables, omelets and this one-pan meal of roasted chicken and vegetables. Potatoes, broccoli and chicken thighs all roast together while you make the quick and easy sauce for a fast one-dish meal that's mouthwateringly delicious. 

Ingredients 4 servings

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  Ingredients 4 servings

  
  

  
• 2 large Yukon Gold potatoes, cubed
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground pepper, divided
• ½ teaspoon salt, divided
• 4 bone-in chicken thighs, skin removed, excess fat trimmed
• 4 cups broccoli florets
• 1 (7 ounce) jar roasted red peppers, rinsed

• ¼ cup slivered almonds
• 1 small clove garlic, crushed
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• 2 tablespoons chopped fresh cilantro for garnish (optional)

Preparation

• 
  
• Prep
  20 m
• Ready In
  50 m

1. Preheat oven to 450°F.
2. Toss potatoes with 1 teaspoon oil, ¼ teaspoon pepper and ⅛ teaspoon salt in a medium bowl. Place on one side of a large rimmed baking sheet. Toss chicken with 1 tablespoon oil, ¼ teaspoon pepper, and ⅛ teaspoon salt and in the bowl. Place on the empty side of the baking sheet. Roast for 15 minutes.
3. Meanwhile, toss broccoli with 2 teaspoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt in a clean bowl. After the chicken and potatoes have roasted for 10 minutes, add the broccoli to the potato side of the baking sheet. Stir the vegetables together and continue roasting until the chicken is cooked through and the vegetables are tender, about 15 minutes more.
4. Meanwhile, place roasted peppers, almonds, garlic, paprika, cumin, crushed red pepper, remaining 2 tablespoons oil, remaining ⅛ teaspoon salt and remaining ¼ teaspoon pepper in a mini food processor. Process until fairly smooth.
5. Serve the chicken and vegetables with the roasted pepper sauce. Sprinkle with cilantro, if desired.

• Serving size: 1 chicken thigh, 1 cup vegetables and 2 tablespoons sauce
• Per serving: 499 calories; 27 g fat(5 g sat); 4 g fiber; 29 g carbohydrates; 33 g protein; 67 mcg folate; 143 mg cholesterol; 2 g sugars; 0 g added sugars; 3,096 IU vitamin A; 75 mg vitamin C; 88 mg calcium; 3 mg iron; 665 mg sodium; 879 mg potassium
• Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (62% dv)
• Carbohydrate Servings: 2
• Exchanges: 4½ fat, 4 lean protein, 1½ vegetable, 1 starch