Ingredients
- Tahini-Lemon Sauce:
- 1/4 cup tahini
- Juice from 1 lemon
- 2 garlic cloves
- Kosher salt
- 1/2 bunch Italian parsley
- Sheet Pan Chicken:
- 1 pound small potatoes
- 1/2 cup green olives
- 2 tablespoons olive oil
- Kosher salt
- 1 1/2 pound of chicken ( a mix of thighs, breasts and drumsticks)
- Italian parsley, as garnish
- Lemon slices, as garnish
Directions
To Make the Tahini-Lemon Sauce: In a food processor, add the tahini, lemon juice, garlic cloves and a few pinches of salt. Pulse until very smooth. Add the Italian parsley and run the food processor until the parsley is minced. With the mixer running, pour in a 2 to 3 tablespoons of warm water. Continue running the mixer until very smooth. Salt to taste. To Make the Sheet Pan Chicken: Preheat oven to 350 degrees F.On a sheet pan, add the potatoes and green olives. Toss with the olive oil and add a few pinches of salt. Add the chicken and drizzle with olive oil. Sprinkle both sides of the chicken with a few pinches of salt.Transfer to the oven to roast for 45 to 50 minutes, until the chicken skin is crispy and golden brown on top. Serve with the tahini-lemon sauce and wedges of lemon.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwv8eenK1loJa7bq%2FHopqknZ5iwaK0yKegZqiRp8Ctsdhmqpqtk5p8