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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.
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