Ingredients
1 teaspoon dried thyme leaves
1 teaspoon sugar
Coarse salt and ground pepper
4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
1/2 cup Romesco Sauce, room temperature
Preparation
Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.
