Roast Chicken with Asparagus and Tahini Sauce
Succulent roasted chicken breast served with tender asparagus spears, all drizzled with a creamy Middle Eastern tahini sauce. This healthy and flavorful dish combines the nutty richness of tahini with perfectly cooked chicken and fresh vegetables.
Ingredients
- •2 lb asparagus, cut into 2-inch pieces
- •3 tablespoons olive oil
- •1¼ teaspoons salt
- •½ teaspoon black pepper
- •4 pieces skinless boneless chicken breast halves
- •⅓ cup tahini
- •⅓ cup water
- •2 tablespoons fresh lemon juice
- •1 teaspoon sugar
- •1 clove garlic
- •minced
Cooking Instructions
- 1.
Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
10 min
- 2.
Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
10 min
- 3.
Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
11 min
- 4.
While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
1 min
- 5.
Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.
2 min
