Rating: 3 stars
87 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 28
  • 2 star values: 24
  • 1 star values: 11

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.

Robin Bashinsky


Credit: Grace Elkus

Recipe Summary test

10 mins
1 hr 5 mins
4 (serving size: ¼ chicken)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

487 calories; fat 25.5g; saturated fat 4.9g; protein 42.5g; carbohydrates 24.1g; fiber 1.6g; sugars 17.3g; cholesterol 114.5mg; iron 3mg; sodium 1082.1mg; calcium 65.4mg.