Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.25 cup of tahini, the juice of 1 lemon, 2 tablespoons of extra virgin olive oil, 3 minced garlic cloves, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.

2. 2

   Add 4 bone-in, skin-on chicken thighs to the bowl, ensuring they are thoroughly coated with the tahini mixture; let the chicken marinate for at least 30 minutes at room temperature, or preferably in the refrigerator for up to 4 hours.

3. 3

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and arrange 2 cups of cherry tomatoes and 1 sliced red bell pepper on a baking sheet.

4. 4

   Place the marinated chicken thighs skin-side up on the same baking sheet alongside the vegetables.

5. 5

   Roast the chicken and vegetables for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the skin is golden and crispy.

6. 6

   Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving hot.