Pan-Roasted Chicken Thighs with Romesco Sauce and Toasted Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-roasted chicken thighs served with a smoky Romesco sauce made from roasted red peppers and toasted almonds for a vibrant Spanish-inspired meal. This Spanish-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, olive oil, roasted red peppers, drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp. Flip and cook 2 minutes.
  3. Step 3: Transfer skillet to the preheated oven and roast chicken for 15-20 minutes until internal temperature reaches 165°F.
  4. Step 4: Meanwhile, in a food processor, combine 1 cup roasted red peppers, 1/4 cup toasted almonds, 2 garlic cloves, 1 tbsp sherry vinegar, and 1 tbsp olive oil. Blend until smooth and season with salt and pepper to taste.
  5. Step 5: Serve chicken thighs topped with Romesco sauce and sprinkle with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Romesco Sauce and Toasted Almonds take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Chicken Thighs with Romesco Sauce and Toasted Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Romesco Sauce and Toasted Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chicken Thighs with Romesco Sauce and Toasted Almonds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Chicken Thighs with Romesco Sauce and Toasted Almonds?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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