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Roast Chicken Breasts with Romesco Sauce

Slightly sweet, mildly spicy romesco sauce hails from Tarragona, a coastal city in Spain, where it's most often served with fish.

  • Prep:
  • Total Time:
  • Servings: 4
Roast Chicken Breasts with Romesco Sauce

Source: Everyday Food, March 2007


  • 1 teaspoon dried thyme leaves
  • 1 teaspoon sugar
  • Coarse salt and ground pepper
  • 4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
  • 1/2 cup Romesco Sauce, room temperature


  1. Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.

  2. Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.

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