Pan-Roasted Chicken Breasts with Romesco and Blistered Green Beans

Steps

1. Step 1

   Heat the oven to 425°F. Take the chicken out of the fridge, pat the skin very dry with paper towels, and season all over with the salt and pepper.

   5 min · 425°F

   • 4 bone-in, skin-on chicken breasts (about 12 oz each)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Spread the almonds on a small baking sheet and toast in the heating oven until fragrant and lightly golden, 6 to 8 minutes. Set aside to cool.

   7 min, hands-off · 425°F

   • 1/2 cup raw almonds
3. Step 3

   Heat the 1 tbsp olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat until it shimmers. Lay the breasts in skin-side down and press each one flat for a few seconds. Cook without moving them until the skin is deep golden and crisp, 8 to 10 minutes.

   10 min

   • 4 bone-in, skin-on chicken breasts (about 12 oz each)
   • 1 tbsp olive oil
4. Step 4

   Turn the breasts skin-side up and slide the skillet into the oven. Roast until a thermometer in the thickest part reads 160°F, 18 to 22 minutes. Move the chicken to a board or platter to rest, skin-side up, and leave the drippings in the skillet.

   20 min, hands-off · 425°F

   • 4 bone-in, skin-on chicken breasts (about 12 oz each)
5. Step 5

   While the chicken roasts, make the romesco: put the toasted almonds, garlic and torn bread in a food processor and pulse until finely ground. Add the roasted peppers, tomatoes, sherry vinegar, smoked paprika and pepper flakes and blend to a coarse purée. With the machine running, pour in the extra-virgin olive oil in a steady stream until the sauce is thick and spoonable. Season with salt to taste.

   10 min

   • 1/2 cup raw almonds
   • 1 jar roasted red peppers (12 oz), drained
   • 1/3 cup canned diced tomatoes, drained
   • 1 clove garlic
   • 1 slice country bread, crust removed and torn
   • 2 tbsp sherry vinegar
   • 1 tsp smoked paprika
   • 1/4 tsp red pepper flakes
   • 1/3 cup extra-virgin olive oil
   • salt
6. Step 6

   Set the skillet with the drippings over high heat (careful, the handle is hot). Add the 1 tbsp olive oil, then the green beans and 1/2 tsp salt. Cook, tossing only every minute or so, until the beans are charred in spots and still snappy, 5 to 7 minutes. Add the water, cover or toss quickly for 30 seconds to steam them through, then take off the heat.

   7 min

   • 1 lb green beans
   • 1 tbsp olive oil
   • 1/2 tsp kosher salt
   • 1 tbsp water
7. Step 7

   Spread a generous bed of romesco on each plate. Slice the chicken off the bone or leave it whole, set it on the sauce skin-side up, and pile the green beans alongside with a lemon wedge to squeeze over them.

   • 4 bone-in, skin-on chicken breasts (about 12 oz each)
   • 1 lemon, cut into wedges

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026