Sheet Pan Chicken with Tahini-Parsley Sauce

Ingredients

Tahini-Lemon Sauce:

• ¼ cup tahini
• Juice from 1 lemon
• 2 garlic cloves
• Kosher salt
• ½ bunch Italian parsley

Sheet Pan Chicken: 

• 1 pound small potatoes 
• ½ cup green olives 
• 2 tablespoons olive oil 
• Kosher salt 
• 1 ½ pound of chicken ( a mix of thighs, breasts and drumsticks) 
• Italian parsley, as garnish
• Lemon slices, as garnish

Instructions

1. 1
   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. 
2. 2
   To Make the Sheet Pan Chicken: Preheat oven to 350 degrees F.
3. 3
   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.
4. 4
   Transfer to the oven to roast for 45 to 50 minutes, until the chicken skin is crispy and golden brown on top. 
5. 5
   Serve with the tahini-lemon sauce and wedges of lemon.