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TBB-Baked Chicken with Almond & Romesco Sauce recipe

Baked Chicken with Almonds & Romesco Sauce

By Pierre Khodja

4 serves

4 serves

20 mins

20 mins

60 mins

60 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Whole Chicken Front



1 whole Bare Bird chicken

5 tablespoon of good olive oil

Salt freshly ground black pepper

20g of toasted flaked almonds

500g of green beans blanched

150g of feta

1/2 a lemon


Romesco Sauce

2 red capsicums, grilled

1 dried red chilli, soaked in hot water for 30 mins

3 roma tomatoes, grilled

100 ml good olive oil

5 cloves garlic

100g roasted almonds

1 slice of good quality white bread

50ml sherry vinegar


  1. Preheat the oven to 200°C/400°F/gas 6. Rub the chicken with half of the olive oil and season with salt and pepper. Place in a roasting tray and cook in the oven for 1 hour or until cooked through and golden brown.
  2. Peel tomatoes and capsicums, chop roughly and place in a blender with all other romesco ingredients. Blend to a rough paste. Season with salt and pepper.
  3. Once chicken is cooked, remove from oven and allow to rest for 20 mins. Place chicken on a chopping board and carve into pieces.
  4. Spread romesco sauce on a large plate and arrange the chicken pieces on top, drizzle with olive oil and garnish with half the toasted almonds.
  5. Saute the green beans in remaining olive oil, remove from heat, add a good squeeze of lemon juice, season with salt and pepper and top with crumbled feta and remaining toasted almonds. Serve alongside the chicken.

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