- ½ cup tahini
- 1 clove garlic, grated
- 2 tablespoons lemon juice
- 2 teaspoons honey or hot honey
- 2 pounds chicken thighs - bone in, skin on
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- Salt and black pepper, to taste
- 3 small sweet potatoes, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 6 ounces crumbled feta cheese
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Preheat the oven to 450° F. While the oven heats, place the tahini, grated garlic, lemon juice, and honey or hot honey in a small food processor or chopper. Process until smooth; set aside. If the sauce is too thick, use water, pickle juice, or olive brine to thin it.
On a sheet pan, arrange the chicken thighs on one side of the pan. Combine the smoked paprika, dried oregano, garlic powder, onion powder, ground turmeric, salt, and black pepper in a small bowl. Sprinkle the seasoning mixture evenly over the chicken thighs. Roast in the oven for 30 minutes. While the chicken roasts, cut the sweet potatoes and the peppers and toss with the olive oil and more salt and pepper as desired.
After the 30 minutes of roasting time has elapsed, carefully remove the sheet pan from the oven. Add the sweet potatoes and pepper to the other side of the pan. Bake for 25-35 minutes or until the chicken is cooked through and the potatoes are crisp.
Serve the chicken and roasted vegetables with crumbled feta cheese, drizzled with the tahini sauce, and sprinkled with the sesame seeds and green onions.
- Yields: 4-6 servings
- Preparation Time: About an hour