Servings: 4 | Time: 50 minutes | Dairy-free, gluten-free, high-protein

Tender chicken, crispy potatoes & a bold red pepper sauce. This is an easy weeknight dinner with extra flavor from the Roromescoesco, a Spanish inspired sauce. I first discovered romesco when I lived in Nashville, TN as it was served at a local coffee shop on a breakfast sandwich. After that, I was determined to make something just as delicious at home!

Appliances & Utensils

• Sheet pan & parchment paper

• Pan & spatula

• Measuring cups & spoons

• Knife & cutting board

• Blender or food processor

• Mixing bowl

Ingredients

For the chicken:

1 tablespoon extra-virgin olive oil

1 1/2 pounds chicken breast

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 tespoon coriander

1/4 teaspoon turmeric

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

For the vegetables:

2 tablespoons extra-virgin olive oil

3 russet potatoes, washed and thinly sliced into chips

1 purple onion, washed and sliced

1 container cherry tomatoes, washed

1/2 teaspoon kosher salt

(Optional: romesco sauce)

3 red bell peppers, roasted

2 cloves garlic, peeled

1 cup slivered almonds, roasted

4 teaspoon dried parsley

2 teaspoons paprika

1/2 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1 cup water

Instructions

1. Prepare the vegetables: Preheat oven to 425°F and line a sheet with parchment paper. Spread the potato slices, sliced red onion, and cherry tomatoes on a parchment-lined sheet pan, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Toss to coat, then spread out in an even layer. Roast for 35 to 40 minutes, until vegetables are crispy on the edges. Optional: Add bell peppers for roasting if making your own sauce.

2. Cook the chicken: In a mixing bowl, combine ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon coriander, ¼ teaspoon turmeric, ¼ teaspoon allspice, ¼ teaspoon cloves, ¼ teaspoon ginger, ¼ teaspoon cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Add the chicken and rub the spice mix into the chicken breasts. Heat a skillet over medium heat, add olive oil and cook the chicken for 5 to 6 minutes per side, until golden brown and cooked through to 165°F internal temperature.

3. (Optional) Make the romesco sauce: In a blender, add 3 roasted red bell peppers, 2 peeled garlic cloves, 1 cup roasted slivered almonds, 4 teaspoons dried parsley, 2 teaspoons paprika, ½ cup olive oil, ¾ teaspoon kosher salt, and 1 cup water. Blend until smooth.

4. Serve: On a plate, add roasted vegetables, and top with Moroccan chicken. Spoon romesco sauce over everything. Enjoy!

   
   

FAQs

Can I make this recipe without the romesco sauce?
Yes, the chicken and roasted vegetables are delicious on their own. The sauce adds extra flavor, but it’s optional, or could be swapped for a pesto or chimichurri.

Can I substitute the chicken breasts?
You can use chicken thighs or tenderloins instead. Just adjust cooking time as needed.

What can I use instead of russet potatoes?
Sweet potatoes or baby potatoes also work well. Slice them into even pieces so they roast evenly.

Can I roast the vegetables and chicken together?
Yes, you can roast chicken on a separate sheet pan at the same time as the vegetables for less cleanup. Just make sure the chicken reaches 165°F internal temperature.

How do I store leftovers?
Keep cooked chicken and vegetables in airtight containers in the fridge for up to 4 days.

Can I meal prep this recipe?
Yes! Roast the vegetables and cook the chicken ahead of time, then store separately in the fridge. Assemble with sauce when ready to eat.

What if I don’t have all the spices?
You can use a store-bought Moroccan or Middle Eastern spice blend as a shortcut.

Can I make this recipe nut-free?
For the romesco sauce, swap almonds for sunflower seeds or pumpkin seeds. Or skip the sauce entirely.

How can I make it spicier?
Add a pinch of cayenne or red pepper flakes to the chicken seasoning or sauce for extra spice.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

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