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    Sheet-Pan Chicken & Vegetables with Romesco Sauce

    High Protein Diabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishGluten-FreeAmericanMediterraneanChickenDinner

    Sheet-Pan Chicken & Vegetables with Romesco Sauce

    High Protein Diabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishGluten-FreeAmericanMediterraneanChickenDinner
    4 servings (1 chicken thigh, 1 cup vegetables and 2 tbsp sauce per serving)
    Active time: 20 minutes
    Total time: 50 minutes

    Description

    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.

    Directions

    1. Preheat oven to 450°F. Toss potatoes with 1 teaspoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Place on one side of a large rimmed baking sheet. Toss chicken with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in the bowl. Place on the empty side of the baking sheet. Roast for 15 minutes.
    2. Meanwhile, toss broccoli with 2 teaspoons oil, 1/4 teaspoon pepper and 1/8 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.
    3. Meanwhile, combine roasted peppers, almonds, garlic, paprika, cumin, crushed red pepper and the remaining 2 tablespoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until fairly smooth.
    4. Serve the chicken and vegetables with the roasted pepper sauce. Sprinkle with cilantro, if desired.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories499 cal
    • Total Fat26.6 g
    • Saturated Fat4.8 g
    • Cholesterol143 mg
    • Sodium665 mg
    • Carbohydrate Total29.5 g
    • Protein33 g
    • Phosphorus365 mg
    • Potassium879 mg
    • Fiber4.5 g
    • Calcium88 mg

    Ingredients

    • 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

    Ingredients

    • 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

    Description

    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.

    Directions

    1. Preheat oven to 450°F. Toss potatoes with 1 teaspoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Place on one side of a large rimmed baking sheet. Toss chicken with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in the bowl. Place on the empty side of the baking sheet. Roast for 15 minutes.
    2. Meanwhile, toss broccoli with 2 teaspoons oil, 1/4 teaspoon pepper and 1/8 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.
    3. Meanwhile, combine roasted peppers, almonds, garlic, paprika, cumin, crushed red pepper and the remaining 2 tablespoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until fairly smooth.
    4. Serve the chicken and vegetables with the roasted pepper sauce. Sprinkle with cilantro, if desired.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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