Tahini Lemon Chicken Thighs with Roasted Cauliflower

• 6 bone-in, skin-on chicken thighs
• 1 large head cauliflower, cut into florets
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon honey

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season chicken thighs with salt, pepper, cumin, and paprika. Place skin-side down in a roasting pan.
3. 3 Toss cauliflower florets with olive oil, salt, and pepper, and spread around the chicken.
4. 4 Roast for 35 minutes, flipping chicken and cauliflower halfway through.
5. 5 While roasting, whisk together tahini, lemon juice, minced garlic, honey, and lemon zest until smooth.
6. 6 Once chicken is cooked through and cauliflower is tender and golden, remove from oven.
7. 7 Garnish with fresh parsley and drizzle with tahini sauce before serving.

Equipment

• Roasting pan
• Baking sheet
• Whisk
• Oven

Variations

• Swap chicken thighs for chicken breasts if preferred, adjusting cooking time accordingly.
• Add a handful of toasted pine nuts for extra crunch.

Substitutions

• Use almond butter in place of tahini if needed.
• Substitute honey with maple syrup for a vegan option.

Pairings

• Couscous
• Green salad with lemon vinaigrette

Nutrition

Tips

• Ensure chicken reaches an internal temperature of 165°F for safety.
• For extra flavor, marinate the chicken in lemon juice and olive oil for at least 30 minutes before roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a low oven.

Serving Suggestions

• Serve with a side of fluffy couscous or a fresh green salad for a complete meal.

FAQ