TAHINI ROASTED CHICKEN RECIPE - (3.2/5)
Provided by kelsa94
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Stir together tahini, honey, salt, and pepper. Rub half of tahini mixture under chicken skin. Rub remaining mixture on chicken. Roast in preheated oven 45 minutes. Tent with aluminum foil. Roast until a thermometer inserted in thickest portion registers 165°F, about 10 minutes. Let stand 10 minutes. Carve chicken, and garnish with lemon wedges and oregano leaves.
ROAST CHICKEN AND VEGETABLES WITH TAHINI
This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
- Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
- Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)
CHICKEN WITH ROASTED CAULIFLOWER AND TAHINI
Make and share this Chicken With Roasted Cauliflower and Tahini recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place oven rack in middle position. Preheat the oven to 500°F.
- Mix 2 tablespoons oil, 2 teaspoons cumin, cauliflower, and a pinch of salt and pepper in a large bowl. Toss well, then pour onto one-half of a baking sheet.
- Rub the remaining oil onto the chicken legs. Season with the rest of the cumin, and a pinch of salt and pepper. Place on the open end of the baking sheet, skin side up.
- Place baking sheet in the oven and cook for 10 minutes. Flip the cauliflower and the chicken legs, and return sheet to the oven. Cook for 10 more minutes. Flip again, then cook for a final 5 to 10 minutes. Remove when both the cauliflower and the chicken are nicely browned.
- Meanwhile, mix together the tahini, garlic, lemon juice, and 1/2 cup of water in a bowl. Season with salt.
- Serve the chicken and cauliflower with the tahini sauce. Dust with a pinch of smoked paprika.
Nutrition Facts : Calories 751.6, Fat 55.9, SaturatedFat 10.7, Cholesterol 138.6, Sodium 246.5, Carbohydrate 26.1, Fiber 10.4, Sugar 7.3, Protein 42.1
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