Roast Chicken and Vegetables With Tahini

This sounds very delicious, except I’ve always hated dill. I could just leave it out, but any suggestions for a good substitute? I was thinking thyme might work . . .

Just made this, without chicken, as a root veggie side dish. After cooking it, I tossed in some mixed greens; red and green chard, tat soi, arugula and spinach with the dill and cilantro. I was out of tahini, so I used hummus that I thinned with lemon juice, to drizzle on top. I think it is AMAZING!

I'm thinking that 375 would be better in my electric oven, which I temp test repeatedly. The vegetables would incinerate in 35 minutes. Alternatively, I'll cut everything into larger pieces. Looking forward to trying the recipe

This has the makings of a great and easy recipe but the timing seems off. The chicken cooked faster than the vegetables which remained undercooked and would have benefited from salting/seasoning ahead of time for improved flavor. Cilantro is a better partner to ginger than dill as well so will try that next time and with whole boneless thighs or even bone-in.

Could this be made with bone-in thighs??

used carrots, sweet potatoes, celery root, cauliflower, parsnip. used cilantro and parsley, lemon/lime zest and lime to spritz at the end - definitely needed the acid. Used a bit more veggies and a mix of chicken breast and thigh meat so had to divide into two sheets to avoid steaming. served with mixed brown/wild rice. took a total just short of 40 min at 425 got a thumbs up.... I might try a little cumin on the chicken at the beginning next time.

This was mentioned before, but the chicken has a different cook time than the root veggies. Bone-in thighs cook for 30-35 min at 425. Roots take closer to 40-75 minutes to caramelize. In short, do not cut the chicken into chunks bc it will be dry and ruin your meal; cook it separately with the bone-in.

Made this with boneless chicken thighs, sweet potatoes and celery root, which gave it a wonderful flavor. True the root vegetables didn't cook through, but my family didn't mind the slight crunch of them. They could be cooked for 10 minutes longer than the chicken instead. Definitely a keeper, and a wonderful dish served with rice for guests.

I made this the other night but had to use dried dill as the store had no fresh dill at all. I used parsnips, carrots and sweet potatoes. I cooked it at 410 for 20 minutes and then on convection roast (where the top and bottom elements come on to better brown things) for about 8 minutes in an electric oven. Every thing cooked just right and it was spot on delicious.

The harder the veg, the smaller the pieces need to be. I don't think the ginger could be overdone. Add garlic? Try mixing some tamari into the tahini? Or wine? can be diluted for moisture. Liked it but kind of bland. Any fresh herb could do - cilantro, dill, etc.

this is definitely a saved recipe. I added more lime zest and juice and tahini and herbs post cooking than the recipe called for. The colors are gorgeous and make for a very appealing dinner guest pleaser. Will make often for family and friends.

Everything worked with this very tasty recipe except the described prep time. Total time is shown as 45 minutes which includes cook time of 30 to 35 minutes, meaning that prep time is 10-15 minutes. From cutting up chicken, zesting lime, peeling and grating ginger, chopping dill, to peeling and cutting vegetables, my prep time was about 30 minutes. That said, I thought the recipe was easy to follow and was delicious. I used sweet potatoes and carrots with the chicken thighs.

Made it at listed temp, use oven thermometer to stay true. Used beets and sweet potatoes. Next time put in some turnips for contrast. Used preferred cilantro instead of dill.

I tasted it before I added the tahini and it was great. Once I added the tahini I couldn't taste the other flavours. Next time I would omit the tahini or only add a small amount.

You might rethink that. We just roasted root vegetables in our electric oven at 425 for 45 minutes and they came out perfectly. Soft, carmelized, delicious.