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.
- 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
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.
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.