Sheet Pan Mediterranean Herb Tahini Chicken
Rated 5.0 stars by 1 users
Category
dinner
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
This one-pan dinner combines juicy roasted chicken, crispy potatoes, and tender asparagus with the creamy, herb-forward flavor of Soom Mediterranean Herb Tahini. Made with garlic, oregano, basil, rosemary, and thyme, the tahini adds a rich, savory...
Author:SoomFoods
Ingredients
4 bone-in, skin-on chicken thighs (or 2 thighs and 2 drumsticks)
1½ lbs baby potatoes, halved
1 bunch asparagus, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
⅓ cup Soom Mediterranean Herb Tahini
1 tablespoon fresh lemon juice
1–2 tablespoons water, if needed to thin
Chopped fresh parsley
Lemon wedges
Warm pita or cooked couscous (optional)
For the sheet pan:
For the drizzle:
For serving:
Directions
Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, toss the potatoes with 1 tablespoon olive oil, half of the garlic powder, smoked paprika, oregano, thyme, salt, and pepper. Spread onto one side of the sheet pan.
Roast the potatoes for 15 minutes.
Meanwhile, pat the chicken dry. Rub with the remaining olive oil and season with the remaining garlic powder, smoked paprika, oregano, onion powder, thyme, salt, and pepper.
Remove the sheet pan from the oven. Push the potatoes to one side and add the chicken, skin-side up. Return to the oven and roast for 15 minutes.
Toss the asparagus with a drizzle of olive oil and a pinch of salt and pepper. Add it to the sheet pan during the last 10–12 minutes of cooking.
Continue roasting until the chicken reaches an internal temperature of 165°F, the potatoes are golden and tender, and the asparagus is crisp-tender.
Stir together the Soom Mediterranean Herb Tahini with the lemon juice. If needed, whisk in a tablespoon or two of water until smooth enough to drizzle.
Let the chicken rest for 5 minutes, then drizzle the Mediterranean Herb Tahini over the chicken and vegetables. Garnish with fresh parsley and serve with lemon wedges.
Recipe Note
For crispier potatoes, place them cut-side down on the sheet pan.
Swap the asparagus for broccoli, green beans, or Brussels sprouts depending on what's in season.
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