Baked Chicken with Spanish Romesco Sauce

Prep Time: 5 min
Cook Time: 1 hr 15 min
Serves: 6

Romesco sauce, the Spanish version of pesto, is a fantastic everyday sauce to have on hand. In addition to this chicken, you could try it as a dip, as a sauce on pizza, stirred into a Mediterranean-inspired pasta, or spread on crostini and topped with olives. Its versatility makes it a star in the kitchen.


2 lb (1 kg) boneless, skinless chicken thighs
1 lemon, juice
1 tbsp (15 mL) olive oil
2 red pepper(s), seeded, halved
6 plum tomatoes, halved
3 cloves garlic
1/2 cup (125 mL) almonds, dry roasted
6 pieces whole grain baguette
1 tbsp (15 mL) balsamic vinegar
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) black pepper, freshly ground
6 sprigs flat leaf parsley


1 Preheat oven to 375°F (190°C). Oil a rectangular baking pan with the olive oil. Place pepper halves, tomato halves and garlic on the pan in a single layer. Bake in oven for 30 minutes or until soft. Remove from oven; cool pan on rack.
2 Season skinless boneless chicken thighs with lemon juice. Bake in another pan in oven for 45 minutes or until thoroughly cooked, juices run clear when pierced with a knife and the internal temperature of each chicken thigh reaches 165°F (74°C).
3 Toast almonds by placing in a dry skillet over medium heat. Stir or toss frequently until fragrant and lightly golden. Finely chop in a food processor or blender.
4 To make Romesco Sauce add cooled vegetables with any roasting liquid, 6 pieces torn fresh whole grain baguette, vinegar, salt and pepper to food processor bowl and process until sauce has a pudding thick consistency. Add more bread if needed. Taste and adjust salt and vinegar as needed.
5 To serve, spoon a generous portion of sauce on top of baked chicken pieces. Garnish with flat leaved Italian parsley.