Sheet Pan Roasted Chicken Thighs and Vegetables with Shortcut Romesco Sauce

Susan Vu
Susan Vu
April 5, 2023
When you are looking to prepare a quick and easy dinner, sheet pan recipes are a great unfussy option. Skin-on, bone-in chicken thighs are close to impossible to overcook and oftentimes get even more juicy and tender when they are cooked to a higher internal temperature. In this recipe, the thighs are cooked to 190°F (87.8°C), which results in a silky texture similar to braised chicken. The extra time in the oven also ensures a nice, crispy skin. While the chicken and vegetables roast in the Anova Precision Oven, a quick no-cook romesco sauce is made in the food processor. Jarred roasted red bell peppers and smoked almonds lend a hint of smoked flavor to the sauce without having to dirty another pan or the grill.
Prep Time
Cook Time
Sheet Pan Roasted Chicken Thighs and Vegetables with Shortcut Romesco Sauce
4 (1)
1 large
delicata squash (about 1 pound), halved lengthwise, seeds removed, and cut into ¾-inch-thick half-moons
8 small
red-skinned potatoes (about 12 ounces), halved
red onion (about 8 ounces), peeled and cut into 1-inch-thick wedges
5 Tbsp
extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
4 large
bone-in, skin-on chicken thighs (about 2 pounds)
plum tomato (about 5 ounces)
4 oz
jarred roasted red bell peppers (about ½ cup), drained
½ cup (70g)
smoked almonds, coarsely chopped
2 cloves
garlic (6g), finely grated
¼ tsp
sweet or smoked paprika
2 Tbsp
fresh lemon juice, divided
2 cups
lightly packed baby kale (about 2 ounces)

1. Preheat the Oven

Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear, Top

2. Prepare the Chicken and Vegetables

On a rimmed sheet pan, toss the squash, potatoes, and onion with 1 tablespoon oil, a generous sprinkling of salt, and several large grinds of black pepper. Spread the vegetables out into a single layer. Nestle the chicken thighs into the vegetables and brush all over with 1 tablespoon of oil and season liberally with salt and pepper. Insert the probe into the thickest part of one of the thighs, being careful to avoid the bone.
Prepare the Chicken and Vegetables

3. Cook

Transfer to the oven and cook until the internal temperature is reached, the chicken skin is crispy, and the vegetables are tender and browned in spots, 25 to 30 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear, Top
190°F Probe Target

4. Start the Romesco Sauce

While the chicken and vegetables are cooking, cut the plum tomato in half. Using the large holes of a box grater, grate the cut sides of the tomato. Discard the skin and transfer the grated tomato to a food processor.
Start the Romesco Sauce

5. Finish the Romesco Sauce

Add the roasted red bell peppers, smoked almonds, garlic, paprika, the remaining 3 tablespoons of oil, and 1 tablespoon of lemon juice to the food processor. Season with salt and pepper and blend until smooth. Transfer to a small serving bowl and set aside.
Finish the Romesco Sauce

6. Add Kale

Remove the sheet pan from the oven and turn the oven off. Use tongs to transfer the chicken to a serving platter and let rest for 5 minutes. Move the roasted vegetables into the center of the sheet pan, leaving any excess juices at the edges of the pan. Scatter the baby kale over the roasted vegetables and sprinkle with the remaining lemon juice. Season with salt and pepper and gently stir to combine. Place the sheet pan back into the oven while the chicken rests. The kale will wilt slightly from the oven’s residual heat.
Add Kale

7. Serve

Remove the sheet pan from the oven and use tongs to arrange the roasted vegetables and kale around the chicken. Serve immediately with the romesco sauce on the side.
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