Roast Chicken and Vegetables With Tahini

By Ali Slagle

Published March 2, 2022

Roast Chicken and Vegetables With Tahini
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(1,161)
Comments
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This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don’t feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.

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Ingredients

Yield:2 to 4 servings
  • 1½ to 2pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2tablespoons grated ginger (from a 3-inch root)
  • ¼cup coarsely chopped dill or cilantro leaves and stems
  • 1tablespoon lime or lemon zest (from 1 to 2 fruits)
  • 5cups ½-inch-diced root vegetables (about 1½ pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots
  • 2tablespoons extra-virgin olive oil or melted coconut oil
  • Kosher salt (Diamond Crystal)
  • Black pepper
  • 3tablespoons tahini, well-stirred
  • Red-pepper flakes and toasted sesame seeds (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

511 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 44 grams protein; 911 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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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Ratings

4 out of 5
1,161 user ratings
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Comments

NeedMoreCats

This sounds very delicious, except I’ve always hated dill. I could just leave it out, but any suggestions for a good substitute? I was thinking thyme might work . . .

Leslie

Just made this, without chicken, as a root veggie side dish. After cooking it, I tossed in some mixed greens; red and green chard, tat soi, arugula and spinach with the dill and cilantro. I was out of tahini, so I used hummus that I thinned with lemon juice, to drizzle on top. I think it is AMAZING!

Janet

I'm thinking that 375 would be better in my electric oven, which I temp test repeatedly. The vegetables would incinerate in 35 minutes. Alternatively, I'll cut everything into larger pieces. Looking forward to trying the recipe

Marie

I love this dish my go to is carrots, sweet potato and parsnips. I often make double it’s great as leftovers. You really need to be sure to cut the veggies small, especially the parsnips, if you want them to be cooked at the same time as the chicken.

Bronwen

I love this meal! We always leave out the dill and sub cauliflower for parsnips. I also do the veg for 20 minutes first, then add the chicken and do 25 more minutes. One of our favorites!

Kate

I’ve made this several times now, with a variety of fall veg. Seasoning well and cutting the veggies small are key! I also add a little lime juice and 1-2 teaspoons of honey to the tahini before drizzling.

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