roasted chicken in romesco sauce

Roasted Chicken in Romesco Sauce

Romesco sauce is one of my favorite sauces made of roasted red peppers and almonds. It is originated from Catalonia, Spain and is a base for many dishes. Roasted chicken in romesco sauce is an amazing one pot dish, full with Spanish flavors.


  • One chicken, cut into pieces
  • 3 medium size ripe tomatoes, roughly chopped
  • 3 roasted red peppers (jarred)
  • 3 garlic cloves
  • 2 cups almonds (I used sliced, but you can use whole, it gets chopped in a food processor anyway)
  • 1 teaspoon paprika
  • Few sprigs lemon thyme
  • Pinch of saffron
  • Salt, pepper


  1. Heat the skillet over medium high heat, season chicken pieces with salt and pepper and fry well from both sides (takes about 7-10 min on medium high heat).
  2. Meanwhile, puree garlic and almonds in a food processor, add tomatoes and  roasted red peppers and puree well.
  3. Move fried chicken pieces to the plate or bowl, pour the sauce in the skillet and cook on medium low heat for about 10 minutes, season with salt, add saffron.
  4. Add chicken pieces in the sauce and cook for another 20 minutes on low heat until the meat is cooked through.
  5. Season with lemon thyme.

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Roasted Chicken in Romesco Sauce
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