Crispy Chicken with Green Tahini & Roast Veg

• 8skin-on, bone-in chicken thighs, about 1.6kg
• 2red onions, cut into wedges
• 2red peppers, cut into chunky pieces
• 2courgettes, thickly sliced
• 45mlolive oil
• 1 tspsmoked paprika
• 1 tspground cumin
• fine salt, to taste
• black pepper, to taste
• 3 tbsptahini
• 20gflat-leaf parsley
• 10gmint leaves
• 1garlic clove, grated
• 1lemon, juiced
• 45mlwater
• 6pitta breads, warmed, to serve (optional)

Method

1. 1Heat the oven to 220°C/200°C fan. Set two racks in the oven and put two large roasting tins nearby; allow about 15 minutes until the oven is fully hot. Pat the chicken dry while it heats.
2. 2Toss the red onions, peppers and courgettes with 30ml of the olive oil, smoked paprika, cumin, salt and black pepper. Divide between the roasting tins in a single layer so the vegetables have room to colour.
3. 3Rub the chicken with the remaining 15ml olive oil and season the skin with salt and black pepper. Nestle four thighs, skin-side up, among the vegetables in each tin, leaving the skin uncovered.
4. 4Roast for 20 minutes until the chicken skin is starting to turn golden and the vegetables are softening at the edges. Swap the tins between the racks, then roast for 20 minutes until the skin is deep golden and crisp, the vegetables are caramelised, and the chicken is steaming hot throughout with no pink at the bone.
5. 5While the chicken roasts, blend the tahini, parsley, mint, garlic, lemon juice and water until smooth and spoonable. Season with salt and black pepper; it should be sharp and herby enough to cut through the rich chicken skin.
6. 6Remove the tins from the oven and rest the chicken for 5 minutes until the juices settle back into the meat. If serving pitta, warm it in the oven for 3 minutes until soft and hot.
7. 7Spoon the roast vegetables onto a platter or plates, then set the chicken on top. Spoon the green tahini around the vegetables and over small areas of the chicken, leaving plenty of crisp skin and browned vegetables uncovered; serve the warm pitta alongside if using.

Per serving

kcal

491

protein

56.2g

fibre

4.3g

carbs

14.4g

fat

22.7g