Oven-Roasted Chicken with Charred Ramp Romesco

Oven-Roasted Chicken with Charred Ramp Romesco

 Turn a simple mid-week chicken dinner into a show-stopper. 

Servings: 2
Cook Time: 30 minutes
Prep Time: 15 minutes (concurrent with cooking) 
Total Time: 30 minutes

















  1. Preheat oven to 375°F.
  2. While oven is preheating, rinse all vegetables.
  3. Dry chicken breasts with a paper towel, sprinkle with salt and pepper, place in an oven-safe pan. (note: drying the chicken results in crispier skin.)
  4. Place chicken in the oven once it is heated, bake for approximately 30 minutes or until skin is crispy and golden-brown, juices run clear, and chicken is no longer pink when sliced.
  5. While chicken is cooking, or while you are waiting for your oven to pre-heat, cut the top of the eggplant off and cut it into four strips length-wise. 
  6. On a grill or grill pan, coat the eggplant and okra in cooking oil and cook on medium heat. Remove the eggplant when it is tender and translucent. Remove the okra when the outside is lightly charred.
  7. Add tomatoes to the grill pan and cook until they are slightly charred.
  8. Spread one heaping tablespoon of Charred Ramp Romesco on the center of the dinner plate. 
  9. Place the eggplant on the plate and the chicken next to it. Slice the okra into pieces and scatter around the plate with the tomatoes. (Get creative! The food will all taste the same, but a pretty plate is always a plus!)
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