Fusion Kitchen · 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.
$
15 minsPrep
50 minsCook
1 hr 5 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
8gSugar
6gFiber
680mgSodium
105mgChol
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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, a pinch of 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 medium roasting tray, place marinated chicken pieces on top. Roast 35–40 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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) bone-in skin-on chicken pieces
- 30ml (2 tbsp) tahini
- 22ml (1.5 tbsp) lemon juice
- 2 garlic cloves
- 0.75 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp smoked paprika
- 1 tbsp olive oil
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 1 tbsp water
- 350g (12.3 oz) sweet potatoes
- 0.25 tsp sea salt flakes
- 125g (4.4 oz) cherry tomatoes
- 10g (small handful) fresh flat-leaf parsley
- 5g (small handful) fresh mint
- 0.25 small red onion
- 0.5 tbsp olive oil