Dinner
Tahini and Lemon Roasted Chicken
A Middle Eastern-inspired roast, chicken pieces coated in a tahini, lemon, and garlic marinade that forms a golden nutty crust as it roasts.
$4
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
8gSugar
6gFiber
680mgSodium
105mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Mint Tea (Moroccan)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk tahini, lemon juice, grated garlic, cumin, coriander, paprika, olive oil, salt, and pepper together; add water to make a smooth paste. Score chicken pieces twice, coat thoroughly with marinade. Cut sweet potatoes into wedges, toss with olive oil, cumin, and salt. Halve cherry tomatoes, chop parsley and mint, slice red onion.
2
Roast
Preheat oven to 200°C / 400°F. Arrange sweet potato wedges in a large roasting tray, place marinated chicken pieces on top. Roast 45–50 minutes at 200°C until chicken skin is deep golden and juices run clear when the thickest part is pierced.
3
Rest
Remove tray from oven, let chicken rest 5 minutes. While chicken rests, combine cherry tomatoes, parsley, mint, red onion, olive oil, lemon juice, and a pinch of salt; toss well.
4
Plate
Arrange roasted chicken and sweet potato wedges on serving plates with the fresh herb and tomato salad alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6kg0.6kg bone-in skin-on chicken pieces
- 2 tbsp2 tbsp tahini
- 1 1/2 tbsp1 1/2 tbsp lemon juice
- 2 cloves2 cloves garlic
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 1/4 tsp1/4 tsp smoked paprika
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 1 tbsp1 tbsp water
- 350g350g sweet potatoes
- 1/4 tsp1/4 tsp ground cumin
- 1/4 tsp1/4 tsp sea salt flakes
- 125g125g cherry tomatoes
- 10g10g fresh flat-leaf parsley
- 5g5g fresh mint
- 11 small red onion
- 1/2 tbsp1/2 tbsp olive oil
- 1/2 tbsp1/2 tbsp lemon juice
