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Home » Romesco Chicken Thighs with Pesto {GF, DF}

Romesco Chicken Thighs with Pesto {GF, DF}

Last Updated on April 9, 2019 By Vicky 27 Comments

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This holiday broiled romesco chicken with pesto is ready in 30 minutes and full of holiday cheer from the vibrant green basil pesto and the red roasted pepper romesco sauce. Both gluten free and dairy free. Perfect for holiday entertaining. 

Holiday Broiled romesco Chicken with Pesto served over arugula with a red wine

I love the Christmas holiday season. The Christmas trees, the decorations, sparkling lights, all sorts of red and green ribbons, toys, bows, everything, I just love it. Can’t think of more jolly colors than green and red.

And for the first time in four years (FOUR years) I am home in Massachusetts with my family around Christmas time. The last 3 Decembers I’ve either been gallivanting around the globe or driving across the country, so it’s been a while since I’ve been able to really enjoy the Christmas spirit in the comfort of familiar surroundings. Last weekend I even decorated the Christmas tree with my mom, another activity I have not been able to partake in since 2011.

With Christmas a week away I am sure everyone has got holiday entertaining on the mind. Since you know I love to cook, and be surrounded by people, you can certainly bet I’ve got some good holiday entertaining recipes to share. First things first.

Drinks.

Holiday cocktail anyone? I’ve got the perfect red and green sparkling wine fizz for you. Made with a squeeze of lime juice, a lime slice, spoonful of slivered mint and a spoonful of pomegranate arils. All to be topped off with Gloria Ferrer Blanc de Noirs – a sparkling wine made with pinot noir and chardonnay grapes that is light and crisp. This is the perfect holiday drink to serve to your guests while you are still whipping up dinner, setting up the table or just entertaining.

Holiday Pomegranate Lime Mint Cocktail

When drinks taken care of, we can now focus on a holiday themed dinner meal. I am currently obsessed with romesco sauce. Have you ever made it before? It’s made with roasted red peppers, which I also just recently started making for the first time myself and the sauce is a mix of the peppers, almonds, vinegar, paprika, oil, garlic, and with my own spin on it, tahini.

It’s pretty much the best sauce, dip, spread, ever so expect to see a lot more of that around here. Since that covers the red component of a holiday dinner I needed a green one. Vegan basil pesto always has me covered. Since around the holidays everyone seems to be running around with their heads chopped off, getting last minute holiday shopping done, running errands, sitting in traffic, preparing for the winter, etc, quick meals are a necessity.

This holiday broiled romesco chicken with pesto sauce is ready in 30 minutes.

Crispy Skin on bone in Broiled romesco Chicken thighs

You can use either skinless boneless chicken thighs or skin in bone on ones. I opted for the latter to get even more flavor out of this dish. I love to cook with the broiler because the oven heats up almost instantly and the top of the dish, in this case the chicken skin, get’s a nice crispy char on top. In this recipe you just rub salt and paprika over the chicken, lightly separating the skin from the flesh. Then you spread the pesto under the chicken skin, to that is seeps right into the chicken flesh and set it under the broiler.

I like to broil on high but on a low oven shelf for the first 10 minutes, then moving the oven shelf up to crisp up the skin without burning it for the last 10 minutes. You’ll have to play around with your oven shelves and broiler to how you like it. While the chicken is cooking you have time to quickly whip up the romesco sauce in your food processor.

And what’s the holiday drink to serve with the romesco chicken? Red wine of course.

I have only recently become a red wine drinker but I now love it. It is rich, deep, fragrant, flavorful. Especially this Gloria Ferrer Pinot Noir. This is simply an exquisite wine. Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain. The winery opened in 1986 in Sonoma County, California. The wines wines have earned over 400 gold medals and 50 90+ scores in the last 5 years – which won’t be hard to believe once you try both the red and sparkling. I was seriously impressed with the Pinot Noir and found that it paired perfectly with this holiday broiled romesco chicken recipe.

Serve this to your guests for a holiday themed meal and they won’t be disappointed!

Gloria Ferrer Pinot Noir Wine

Love broiled chicken and looking for more recipes?

Check out my:

  • Broiled Chicken Thighs with Artichoke Hearts and Feta {GF}
  • Broiled Paprika Garlic Chicken Thighs {GF, DF}
  • Broiled Pesto Chicken Thighs with Mushroom and Zucchini {GF, DF}

Please let me know what you think of my broiled romesco chicken thighs recipe in the comments below!

5 from 1 vote
romesco chicken
Print
Holiday Broiled Romesco Chicken with Pesto {GF, DF}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This holiday broiled romesco chicken thighs with pesto  is ready in 30 minutes and full of holiday cheer from the vibrant green pesto and the red roasted red pepper romesco sauce. Both gluten free and dairy free. Perfect for holiday entertaining.

Course: Dinner
Cuisine: American, Healthy
Servings: 4
Calories: 413 kcal
Author: Vicky Berman
Ingredients
  • 4 bone in skin on, chicken thighs (about 1.6 pounds) (can also use bonesless skinless chicken thighs instead)
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/4 - 1/2 cup vegan basil pesto
  • For the Romesco Sauce:
  • 1/4 cup sliced almonds
  • 1/2 cup roasted red peppers
  • 1 teaspoon apple cider vinegar
  • 1 small clove garlic minced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons tahini
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • for garnish : slivered basil and thinly sliced roasted red peppers
Instructions
  1. Rinse and pat dry the chicken thighs with paper towels. Using a knife or your fingers carefully separate the skin from the flesh, so that a pocket remains between the two.
  2. Rub salt and paprika all over the chicken, both into the flesh and the skin.
  3. Spread pesto evenly among the 4 chicken thighs, rubbing it under the skin, onto the flesh.
  4. Broil on high for 20 minutes (10 minutes on a lower oven shelf, and 10 minutes on a higher oven shelf to crisp up the skin). Cook for additional 5 minutes if needed, or until chicken is cooked through.
  5. To make the romesco sauce pulse almonds in food processor until they resemble fine crumbs. Add remaining ingredients, roasted red peppers, apple cider vinegar, garlic, olive, oil, tahini, smoked paprika and salt. Process until almost smooth.
  6. Serve chicken topped with a dollop of romesco sauce with sliced roasted red pepper and basil for garnish.
Nutrition Facts
Holiday Broiled Romesco Chicken with Pesto {GF, DF}
Amount Per Serving
Calories 413 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 7g44%
Cholesterol 141mg47%
Sodium 1225mg53%
Potassium 396mg11%
Carbohydrates 3g1%
Fiber 1g4%
Protein 25g50%
Vitamin A 575IU12%
Vitamin C 8.2mg10%
Calcium 41mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Comments

  1. Allison says

    December 18, 2015 at 1:58 pm

    What a gorgeous meal and drinks!

    Reply
    • Vicky says

      December 19, 2015 at 6:33 pm

      Thanks! It’s perfect for holiday entertaining!

      Reply
  2. Christine@24 Carrot Kitchen says

    December 18, 2015 at 2:33 pm

    Great recipe! The pesto recipe that goes with it is awesome as well. I liked your story about your commute to Boston for a few days. Living near Boston, I feel lucky I don’t do that. Meanwhile, can’t wait to try this chicken recipe!

    Reply
    • Vicky says

      December 19, 2015 at 6:34 pm

      Oh the commute was horrible! Hope you enjoy the chicken recipe! Where abouts near Boston do you live? My parents are in Westboro.

      Reply
  3. Ros Emely@stressfreemommies says

    December 18, 2015 at 5:00 pm

    Super delicious! Love how you added almonds into the sauce!

    Reply
    • Vicky says

      December 19, 2015 at 6:35 pm

      Thanks! The almonds are perfect mixed with the smoky roasted red peppers. Romesco sauce is my new favorite!

      Reply
  4. Tez @ Chile and Salt says

    December 18, 2015 at 8:19 pm

    Love this recipe & the pairings! Beautiful site!!

    Reply
    • Vicky says

      December 19, 2015 at 6:36 pm

      Thanks so much!

      Reply
  5. Tara | Deliciously Declassified says

    December 19, 2015 at 9:25 am

    Yum! This looks delicious. Never had a romesco sauce but I think I’d love it 🙂

    Reply
    • Vicky says

      December 19, 2015 at 6:36 pm

      Thanks! Romesco sauce is so good – you’ve got to try it. It’s my new favorite sauce!

      Reply
  6. Becky @ Disney in your Day says

    December 19, 2015 at 10:42 am

    All of this looks and sounds so delicious! I love anything with pesto 🙂 And that drink!

    Reply
    • Vicky says

      December 19, 2015 at 6:36 pm

      Yes I’m in for anything with pesto! You’ve got to make the drink and treat yourself : ))

      Reply
  7. Renee says

    December 19, 2015 at 2:27 pm

    I love Gloria Ferrer Blanc de Noir! It goes with anything and nothing all at the same time. I never realized how easy romesco sauce it to make. Thanks for sharing!

    Reply
    • Vicky says

      December 19, 2015 at 6:38 pm

      So good right? Yep goes with anything and nothing – you said it well! Romesco is sooo good – you’ve got to try making it!

      Reply
  8. Chelsea says

    December 19, 2015 at 3:52 pm

    Love me some Gloria Ferrer and pesto! This dish looks super flavorful, must give this recipe a try!

    Reply
    • Vicky says

      December 19, 2015 at 6:38 pm

      Such good wine right?! And pesto is of course my all time fave. Thanks!

      Reply
  9. Bonnie says

    December 21, 2015 at 9:01 am

    Still being bombarded w advertisements & that side of screen list that won’t go away making it an EXTREME challenge and quite frankly an unpleasant experience to read your wonderful thoughts, ideas, & suggestions. The side scroll consisted of all that social media stuff

    Reply
    • Vicky says

      December 22, 2015 at 9:11 am

      Bonnie are you viewing the blog on a phone, tablet, computer? Trying to narrow down which device is causing the most trouble. Please let me know. Thanks.

      Reply
  10. Nagi@RecipeTinEats says

    December 22, 2015 at 1:02 am

    I can imagine how flavorful this dish is! I’m drooling at the photos!

    Reply
    • Vicky says

      December 22, 2015 at 9:13 am

      Thanks Nagi!

      Reply
  11. Sherri @ Watch Learn Eat says

    December 22, 2015 at 12:48 pm

    The chicken looks delicious! I love Romesco sauce! And that cocktail looks awesome too! 🙂

    Reply
    • Vicky says

      December 23, 2015 at 1:56 pm

      Thanks! Isn’t Romesco the best?!

      Reply
  12. Brian Jones says

    December 23, 2015 at 4:48 am

    What a wonderful sounding dish all of the flavours sound perfect together and delightfully simple to 😀

    Reply
    • Vicky says

      December 23, 2015 at 1:57 pm

      Thanks! It really is so easy to make but so good : )

      Reply
  13. Amanda {Striped Spatula} says

    December 23, 2015 at 4:06 pm

    Beautiful chicken. Romesco sauce is such a great way to add a lot of flavor, absolutely love it. Your photos are lovely, too!

    Reply
    • Vicky says

      January 9, 2016 at 10:31 am

      Thanks! Isn’t romesco the best? I just loooove it!!

      Reply
  14. Allison says

    March 2, 2018 at 1:05 pm

    5 stars
    This looks delicious! Love it.

    Reply

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About Avocado Pesto

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