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.
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