Catalan roasted chicken and root vegetables with salbitxada sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-pan Meal

Catalan roasted chicken and root vegetables with salbitxada sauce

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 720 Calories/Serving

30 – 40 Minutes

A traditional Catalan sauce, salbitxada is a robust blend of tomatoes, red peppers, almonds, and garlic and makes an amazing pairing with paleo rosemary-roasted chicken.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 3 or 4 parsnips (about 1 pound total)
  • 2 or 3 carrots (about ½ pound total)
  • 1 sprig fresh rosemary
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • ½ cup roasted red peppers
  • ¼ cup Marcona almonds
  • 1 or 2 cloves peeled fresh garlic
  • ½ cup diced tomatoes
  • 1 tablespoon red wine vinegar
  • 3 or 4 sprigs fresh flat-leaf parsley

Chef's Tip

If you have a food processor, in Step 4, coarsely chop the almonds but skip the remaining prep steps. Pulse the garlic cloves in the machine a few times until coarsely chopped, then add all the remaining ingredients except the almonds. Pulse until a chunky sauce forms. Transfer the sauce to a bowl, stir in the chopped almonds, and season to taste with salt and pepper.

Nutrition per serving

Calories: 720, Protein: 46g (92% DV), Fiber: 15g (60% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 200mg (8% DV), Carbohydrates: 64g (21% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the parsnips and carrots

Heat the oven to 450°F.
  • Scrub or peel the parsnips and carrots and trim off the ends; cut the vegetables in half lengthwise, then into 2-inch lengths on the diagonal.
On one end of a sheet pan, toss the parsnips and carrots with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer.


Prep the chicken

  • Strip the rosemary leaves from the stems; coarsely chop enough leaves to measure 1 teaspoon.
  • Pat the chicken dry with a paper towel; rub with the rosemary, tucking some of the leaves under the skin. Season generously with salt and pepper.
On the other end of the sheet pan, place the chicken, skin side up.


Roast the vegetables and chicken

Roast the vegetables and chicken, stirring the vegetables and turning the chicken halfway through, until the vegetables are tender and starting to brown and the chicken is crisp and cooked through, 15 to 20 minutes.
While the vegetables and chicken roast, prepare the salbitxada sauce.


Make the salbitxada sauce

  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Coarsely chop the almonds.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a small bowl, stir together the tomatoes, peppers, almonds, garlic, red wine vinegar, and 1 tablespoon oil. Season to taste with salt and pepper.


Prep the parsley garnish

Strip the parsley leaves from the stems; coarsely chop the leaves.



Transfer the chicken, parsnips, and carrots to individual plates. Top the chicken with the salbitxada sauce, garnish with the parsley, and serve.

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