Tahini Roasted Chicken

Thanks to a tahini-honey glaze, this isn’t your average salt and pepper roast chicken (though we do love a good one). The recipe instructs you to rub half of the tahini-honey mixture under the skin. First, you’ll have to carefully slide your fingers between the meat and the skin to separate the two. Once that’s done, slathering the sauce will be much easier. While the bird roasts, it’ll turn a beautiful burnished golden brown color and the skin will crisp up. The tahini-honey mixture goes to work, infusing the entire bird with delightful toasted, slightly sweet flavor.

tahini-roasted-chicken
Photo by Grace Elkus
Tahini Roasted Chicken 2.6 76 5 1
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  • Makes 4 (serving size: ¼ chicken)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 487.21 calories
    • Fat 25.45 g
    • Sat Fat 4.86 g
    • Cholesterol 114.45 mg
    • Sodium 1082.05 mg
    • Protein 42.54 g
    • Carbohydrate 24.12 g
    • Sugar 17.25 g
    • Fiber 1.60 g
    • Iron 3.03 mg
    • Calcium 65.40 mg
Thanks to a tahini-honey glaze, this isn’t your average salt and pepper roast chicken (though we do love a good one). The recipe instructs you to rub half of the tahini-honey mixture under the skin. First, you’ll have to carefully slide your fingers between the meat and the skin to separate the two. Once that’s done, slathering the sauce will be much easier. While the bird roasts, it’ll turn a beautiful burnished golden brown color and the skin will crisp up. The tahini-honey mixture goes to work, infusing the entire bird with delightful toasted, slightly sweet flavor.

Ingredients

  1. Check ½ cup tahini
  2. Check ¼ cup honey
  3. Check 2 teaspoons kosher salt
  4. Check 1 teaspoon black pepper
  5. Check 1 (3 ½-lb.) whole chicken
  6. Check Lemon wedges
  7. Check Fresh oregano leaves

Directions

  1. Preheat oven to 375°F. Stir together tahini, honey, salt, and pepper. Rub half of tahini mixture under chicken skin. Rub remaining mixture on chicken. Roast in preheated oven 45 minutes. Tent with aluminum foil. Roast until a thermometer inserted in thickest portion registers 165°F, about 10 minutes. Let stand 10 minutes. Carve chicken, and garnish with lemon wedges and oregano leaves.