Roast chicken and parsnips with Catalan salbitxada sauce

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 750 Calories/Serving

35 Minutes

In Catalan, salbitxada is the sauce that's served at the annual calçots festivals, where it accompanies the region's famous grilled spring onions. We've found that this rustic blend of garlic, peppers, tomatoes, and almonds goes beautifully with almost anything. Here Chef Justine uses it to bring a blast of bright, savory flavors to a simple dinner of roast chicken and vegetables.


  • ½ pound carrots
  • 1 pound parsnips
  • 1-2 sprigs fresh rosemary
  • 2 chicken breasts
  • 1-2 cloves garlic
  • 3 ounces roasted red peppers
  • 1 small bunch flat leaf parsley
  • 2 ounces marcona almonds
  • 1 tablespoon red wine vinegar
  • ½ cup diced tomatoes



Prep and cook the carrot, parsnips and chicken

Heat the oven to 400ºF.
  • Scrub the carrots and parsnips and cut into 2-inch-long pieces.
  • Strip the leaves off the rosemary stems and coarsely chop.
  • Pat the chicken breasts dry and season with salt, pepper and the rosemary, tucking some of the leaves under the skin.
In a bowl, toss the carrots and parsnips with 1 tablespoon oil, and season with salt and pepper. Transfer the vegetables to one end of a sheet pan. Place the chicken on the other end of the sheet pan, drizzle with oil, and roast in the oven until the chicken skin is crisp, the meat is cooked through, and the vegetables are tender, 20 to 25 minutes.


Prep the salbitxada sauce

  • Mince the garlic.
  • Finely chop the peppers and parsley.
  • Coarsely chop the almonds
In a small bowl, combine the garlic, peppers, parsley, diced tomato and almonds with the red wine vinegar and 1 tablespoon oil and season with salt and pepper. (Alternatively, if you have a food processor, put the garlic, peppers, parsley, diced tomatoes, red wine vinegar, and 1 tablespoon oil in the work bowl and pulse to make a slightly chunky sauce. Transfer to a bowl, stir in the chopped almonds and season with salt and pepper.)



Transfer the chicken and vegetables to individual plates, spoon the sauce over the chicken and serve.

Nutrition per serving: Calories: 840, Protein: 47 g, Total Fat: 47 g, Monounsaturated Fat: 27.5 g, Polyunsaturated Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 110 mg, Carbohydrates: 62 g, Fiber: 16 g, Added Sugar: 0 g, Sodium: 700 mg

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