Baked Chicken with Spanish Romesco Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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).
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.
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.
To serve, spoon a generous portion of sauce on top of baked chicken pieces. Garnish with flat leaved Italian parsley.
This is a versatile sauce that can also be served with crusty bread for dipping and a bowl of assorted olives. Also delicious tossed with hot pasta, over grilled seafood or thinned for a salad dressing.
|Per 445 g serving||Amount|
|Saturated Fat||5 g|
|Per 445 g serving||% Daily Value|