Best Tahini Roasted Chicken Recipes

CHICKEN WITH ROASTED CAULIFLOWER AND TAHINI

Chicken With Roasted Cauliflower and Tahini image

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

Ingredients

3 tablespoons extra-virgin olive oil
3 teaspoons ground cumin
1 head cauliflower, cored and cut into 2-inch florets
2 chicken legs
kosher salt
freshly ground black pepper
1/4 cup tahini
1 large garlic clove, finely minced (about 1 1/2 teaspoons)
1/2 lemon, juice of (about 1 tablespoon)
smoked paprika

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

TAHINI ROASTED CHICKEN RECIPE - (3.2/5)

Tahini Roasted Chicken Recipe - (3.2/5) image

Provided by kelsa94

Number Of Ingredients 7

Ingredients

1/2 cup tahini
1/4 cup honey
2 teaspoons kosher salt
1 teaspoon black pepper
1 (3 1/2-pound) whole chicken
Lemon wedges
Fresh oregano leaves

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.