Chicken and Potatoes Sheet Pan with Romesco Sauce
4
servings10
minutes45
minutesChicken and potatoes—always a winning combo! In this recipe, smoky paprika-seasoned chicken legs take center stage, paired with a romesco sauce made from roasted red peppers (a little shortcut using store-bought ones to save time). This simple and comforting dinner is perfect for a no-fuss Sunday evening. Enjoy!
Ingredients
- Sheet Pan
1.5 lb (680 g) yellow baby potatoes
1 red onion, quartered into 8 pieces
3 tbsp olive oil
2 tsp salt
4 chicken leg quarters
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
- Romesco Sauce
1 jar (340 ml) roasted red peppers, drained
¾ cup slivered almonds
¼ cup olive oil
2 tbsp lemon juice (juice of ½ lemon)
2 garlic cloves, minced
1 tbsp tomato paste
1 tbsp red wine vinegar
1 tsp smoked paprika
½ tsp crushed red pepper flakes
½ tsp salt
- Garnish
Chopped fresh flat-leaf parsley, for serving
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- On a large baking sheet lined with parchment paper, add the potatoes and quartered red onion. Drizzle with 1 tbsp olive oil and sprinkle with ½ tsp salt. Use your hands to toss and coat the vegetables evenly.
- Pat the chicken leg quarters dry with paper towels to remove excess moisture. Arrange the chicken on the sheet pan, moving the vegetables to create a single layer.
- In a small bowl, combine 1 ½ tsp salt, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp dried oregano, and 2 tbsp olive oil. Rub the spice mixture evenly over the chicken.
- Roast in the oven for 45-50 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving.
- Meanwhile, prepare the Romesco sauce. In a food processor, combine: 1 jar (340 ml) roasted red peppers, drained, ¾ cup slivered almonds, ¼ cup olive oil, 2 tbsp lemon juice, 2 garlic cloves, minced, 1 tbsp tomato paste, 1 tbsp red wine vinegar, 1 tsp smoked paprika, ½ tsp crushed red pepper flakes and ½ tsp salt.
- Pulse for 2-3 minutes until smooth and creamy.
- Serve the chicken and potatoes with the Romesco sauce. Garnish with fresh parsley.
