Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and prepare a large roasting pan or two baking sheets.

2. 2

   In a large bowl, toss 1.5 pounds of peeled and chopped Yukon Gold potatoes and 1 pound of peeled and chopped carrots with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

3. 3

   Arrange the seasoned vegetables in a single layer on one side of the prepared roasting pan or one baking sheet.

4. 4

   In the same bowl, combine 2 pounds of boneless, skinless chicken thighs with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, ensuring the chicken is thoroughly coated.

5. 5

   Place the seasoned chicken thighs on the other side of the roasting pan or the second baking sheet alongside the vegetables, then roast everything for 20 minutes.

6. 6

   While the chicken and vegetables roast, whisk together 0.5 cup of tahini, 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, and 2-4 tablespoons of water in a small bowl until a smooth, pourable glaze forms.

7. 7

   After 20 minutes, remove the roasting pan from the oven, brush approximately half of the tahini glaze over the chicken and vegetables, and return to the oven to roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

8. 8

   Garnish the finished dish with 2 tablespoons of chopped fresh parsley before serving the Smoky Tahini Roasted Chicken and Root Vegetables immediately with the remaining tahini glaze on the side.