Lemon Tahini Thyme Chicken
I N G R E D I E N T S
Marinade:
2 tablespoons Brandless Organic Tahini
2 tablespoons Brandless Organic Dijon Mustard
2 teaspoons salt
1 teaspoon onion powder
1 tablespoon dried parsley
1/4 cup olive oil
1/2-1 teaspoon Brandless Organic Red Pepper Flakes
4 garlic cloves, minced
the juice of 2 lemons (reserve the lemon halves for stuffing the chicken)
2 tablespoons fresh thyme, chopped (If using dry thyme use 1 tablespoon)
Chicken:
1 whole chicken with insides removed (you can use any cut of chicken, see notes below)
more salt and pepper (for seasoning the chicken and carrots)
1 red onion, quartered
1-2 bunches organic carrots
I N S T R U C T I O N S
Preheat the oven to 375 degrees. If you have a roast setting, use that.
Combine all marinade ingredients in a medium bowl and whisk to combine. Add more salt and pepper as needed, to taste.
Prepare carrots by washing and trimming the ends. If you want to peel them you can do that now as well.
Place prepped carrots in the bottom of a roasting pan and spray with Brandless Organic Olive Oil Spray, sprinkle with salt and pepper.
Pat chicken dry and season the inside and outside of the chicken liberally with salt and pepper.
Stuff the chicken cavity with the reserved lemon halves and red onion chunks.
Use your hands to rub the Lemon Tahini Thyme marinade all over the chicken. Gently loosen the skin and rub the marinade under the skin of the chicken as well.
Place the whole marinated chicken on top of the carrots. Pour 1 cup of Brandless Organic Vegetable Broth into the bottom of the roasting pan.
Cover the chicken with foil and roast in the oven for about 90 minutes or so. After 90 minutes, remove the foil and roast the chicken for another 20-30 minutes until the skin is evenly browned. (NOTE: The times listed for a large whole chicken, about 10 pounds or so. Cooking times will vary based on the cut of poultry you are using, its weight and whether it contains bones or not. You should use an instant-read meat thermometer, inserted into the inner thigh, to determine when the chicken is cooked properly. If you use a spatchcock or cut up chicken that’s bone-in, start with 30 minutes and then take off the foil and cook uncovered for another 10 minutes to brown the skin. You can also brown it under the broiler.)
Once the internal temperature reaches 165 degrees you can remove the chicken from the oven. Cover chicken with foil loosely and let rest for 10 minutes before slicing.
Reserve the gravy on the bottom of the pan, pour over chicken and carrots and enjoy!
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This recipe was created in sponsorship with Brandless but all opinions are my own.
All photos by Teresa Earnest Social.
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