Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (390°F) and prepare a large roasting pan or baking sheet.

2. 2

   In a large bowl, combine 500 grams of halved small new potatoes, 300 grams of peeled and chunked carrots, 1 large red onion cut into wedges, 1 red bell pepper cut into strips, and 4 smashed garlic cloves. Drizzle the vegetables with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then toss to coat thoroughly.

3. 3

   Pat dry 4 bone-in, skin-on chicken thighs and rub them evenly with 1 tablespoon of olive oil, 2 teaspoons of smoked paprika, 0.5 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Arrange the seasoned chicken thighs among the seasoned vegetables in the prepared roasting pan, ensuring an even layer.

5. 5

   Roast in the preheated oven for 45-55 minutes, or until the chicken is cooked through and the skin is golden brown and crispy, and the vegetables are tender.

6. 6

   While the chicken and vegetables are roasting, prepare the smoked tahini cream by whisking together 0.25 cup (60 ml) tahini, 2 tablespoons of fresh lemon juice, 4 to 6 tablespoons of cold water until a smooth consistency is achieved, 1 small minced garlic clove, 1 tablespoon of olive oil, 0.25 teaspoon of smoked paprika, and 0.25 teaspoon of salt.

7. 7

   Remove the roasted chicken and vegetables from the oven and let them rest for 5 minutes before serving, then drizzle the smoked tahini cream generously over each portion.