Roast Chicken and Vegetables With Tahini

Name: Roast Chicken and Vegetables With Tahini
Total time: 45 min
Ingredients: 1 1/2 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons grated ginger (from a 3-inch root); 1/4 cup coarsely chopped dill or cilantro leaves and stems; 1 tablespoon lime or lemon zest (from 1 to 2 fruits); 5 cups 1/2-inch-diced root vegetables (about 1 1/2 pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots; 2 tablespoons extra-virgin olive oil or melted coconut oil; Kosher salt (Diamond Crystal); Black pepper; 3 tablespoons tahini, well-stirred; Red-pepper flakes and toasted sesame seeds (optional), for serving

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Total: 45 minutes

Servings: 3

Author : Ali Slagle

carrot chicken ginger

Roast Chicken and Vegetables With Tahini

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.)

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