Roast Chicken with Asparagus and Tahini Sauce

Ingredients for Roast Chicken with Asparagus and Tahini Sauce

• 900g asparagus, cut into 2-inch pieces

• 3 tablespoons olive oil

• 1 1/4 teaspoons salt

• 1/2 teaspoons black pepper

• 4 skinless boneless chicken breast halves (3 to 1.8kg total)

• 80ml well-stirred tahini (Middle Eastern sesame paste)

• 80ml water

• 2 tablespoons fresh lemon juice

• 1 teaspoon sugar

• 1 garlic clove, minced

How to make Roast Chicken with Asparagus and Tahini Sauce

Put oven racks in middle and lower thirds of oven and preheat oven to 232°C.

Toss asparagus with 1 tablespoon oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.

Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.

While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoons salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)

Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.