Sheet-Pan Chicken and Tomatoes With Balsamic Tahini from NYT Cooking

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Didn’t have tahini so instead I used hummus and sesame oil. Added some honey because it was pretty sour. Served with lemon potatoes.

INGREDIENTS

Yield:4 servings
  • 1½ pounds boneless, skinless chicken thighs, patted dry
  • 1tablespoon Italian seasoning
  • 1to 1½ teaspoons crushed red pepper
  • Salt
  • 1pint cherry tomatoes
  • 8ounces green beans, trimmed and snapped in half
  • 3tablespoons extra-virgin olive oil
  • ½ cup tahini
  • 3tablespoons balsamic vinegar
  • Sugar
  • Torn parsley, basil or mint leaves, for serving (optional)

PREPARATION

  1. Step 1

    Arrange an oven rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with foil for easier clean-up. On the sheet pan, toss the chicken with the Italian seasoning, crushed red pepper and a big pinch of salt until evenly coated. Add the tomatoes and green beans to the sheet pan, sprinkle with salt, then drizzle everything with the oil. Toss to coat, then spread into an even layer. Broil until the chicken is cooked through and charred in spots and the tomatoes and green beans are golden, 10 to 14 minutes.

  2. Step 2

    Meanwhile, stir together the tahini and vinegar. Add water until pourable (around ⅓ cup, depending on your tahini). Add salt and sugar to taste: If flavors are muted, add salt; if tart, add sugar.

  3. Step 3

    Serve the chicken and veetables drizzled with the balsamic tahini and herbs, if using.


Recipe originally from: https://cooking.nytimes.com/recipes/1025358-sheet-pan-chicken-and-tomatoes-with-balsamic-tahini?smid=ck-recipe-iOS-share

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