Zesty Sumac Chicken Traybake
with Garlic-Tahini Sauce
Cooking time
30 minutes
Servings
2/4
Calories
450 /serving
If the tart taste of the sumac-tinged spice blend doesn’t get you on the way in, the lingering scent of lemon zest will get you on the way out. The chicken nestles in a bouquet of veggies. A tempting tahini sauce, loosened with garlic and lemon juice, is set out on the side.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Radishes
- 300g Nantes carrots
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Lemon
- 30ml Tahini
- 14g Honey
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame, Sulphites
You will need:
Zester
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
590 mg
Total Carb
34 g
Sugars
18 g
Protein
39 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the radishes (quarter if large).
- Halve the carrots lengthwise (quarter if large).
- Mince the garlic.
- Zest and quarter the lemon.
- Halve and peel the shallot.
Prepare the traybake
- Pat the chicken dry and drizzle with oil; season with ½ the spices and S&P.
- On a lined sheet pan, toss the carrots, radishes and shallot with a drizzle of oil, the remaining spices and S&P.
- Add the chicken.
Roast the traybake
- Roast the traybake, flipping halfway, 18 to 22 min., until the chicken* is cooked through and the vegetables are tender.
- In the last 2 min., add the lemon zest (start with ½) and ½ the garlic.
Make the garlic-tahini sauce
- Meanwhile, in a small bowl, combine the juice of up to 2 lemon wedges, 2 tbsp water (double both for 4 portions), the tahini, honey, remaining garlic and S&P.
Plate your dish
- Divide the traybake (slice the chicken beforehand if desired and separate the shallot petals) between your plates.
- Serve the garlic-tahini sauce and the remaining lemon wedges on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
