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Cooking 101
We just love butter-roasting a chicken, and this recipe cuts the time in half by calling for individual cuts instead of a whole bird. A yummy mixture of garlic scented butter and Golden Tahini is poured over the chicken and some onions before roasting, which results in crispy skin and the delicious flavor of oven-roasted brown butter. Raisins add a touch of sweetness and as always, we garnish with fresh herbs for a bright finish.
Chef Tip: Temper the chicken by pulling it out of the fridge at least 30 minutes before cooking it so everything cooks evenly once you go into the oven.
1 3½–4-lb. chicken, cut in eighths
Salt
2 large red onions, quartered
½ cup extra-virgin olive oil
½ stick unsalted butter
4 garlic cloves, minced
About 5 scallions, sliced, divided
½ cup golden raisins
Jasmin Rice (to serve 4-6)
One bunch parsley, leaves only, chopped
Preheat oven to 350F. Place the chicken on a rimmed baking sheet with the red onions, season with salt
Meanwhile, cook garlic, scallions, and raisins in the oil and butter in a small saucepan over medium heat, until the garlic is lightly golden, but not browned. (about 5 mins). Remove from heat and stir in 1/2 pouch of Golden Tahini
Pour the tahini butter over the chicken and onions, and bake for about a half hour, then baste with juices and tuck raisins under chicken so they don’t burn. bake for another 20-30 minutes till crispy and the internal temperature of the breasts is 165F
Meanwhile, cook rice according to directions
Serve chicken on a bed of rice, covered with juices and topped with parsley
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco and Herby Chimichurri sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
