Sheet-Pan Chicken and Tomatoes With Balsamic Tahini
Published Aug. 29, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
Nutritional analysis per serving (4 servings)
539 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 10 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 41 grams protein; 867 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- Step 3
Serve the chicken and vegetables drizzled with the balsamic tahini and herbs, if using.
Private Notes
Comments
I never follow any tahini recipe, i always make it the way my family make it. Not vinegar, lemon juice. Tahini, lemon, water to desired consistency, depending on what you're using it for you'd put garlic (garlic for fish.. without garlic for falafel), salt (never sugar), and sometimes to bring out flavors in a dish you could add cumin or pepper or chili powder, etc. If you're going to bake it (like on koftas) add yogurt. It's the simplest sauce in the world and we use it sooooo often.
Was looking for something quick and easy and this was that. But the vinegar-tahini sauce really needed more complexity. Added a lot of salt and a small crushed garlic clove which helped but still seemed to be missing something. Finally mixed in some soy sauce and that really helped. Also used zaatar spice blend for the chicken because that’s what I had and I’m not a huge fan of Italian seasoning.
Add a garlic clove or two with the tahini sauce along with chili. I didn't broil this. I put it in my oven at 450 instead.
Should I flip to cook through? Internal temperature was fine but part on foil looked raw and was undercooked when measured (not thickest part of meat, just inside)
First look - tahini and italian spices? Oddly enough it actually worked - probably the balsalmic brought it together. I ended up adding both salt and a pinch of sugar to make it right. Made my own italian seasoning which was heavy on the garlic powder, so may that's why i didn't miss it in the sauce. Subbed asparagus and Roma tomatoes sliced in half because that's what i had. Also there was some very lovely oil/juice in the pan which i dumped on everything before i put the dressing on top.
Added onions, which were great. Only had breasts so cut smaller and cooked about 18 minutes. Could not bring myself to put tahini and balsamic vinegar together, so used lemon and added some garlic. Served with pita bread. Great, easy, and quick meal.
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