Roast Chicken with Asparagus and Tahini Sauce

From, a reprint from April 2005 Gourmet Magazine, with a couple of very minor changes:


  • 2 lbs asparagus, cut into 2 inch pieces
  • 4 tbs olive oil
  • 1 1/4 tsp salt
  • 1/2 tsp ground pepper
  • 4 boneless, skinless chicken breast halves (3 lbs total)
  • 1/3 cup + 1 tbs well-stirred tahini (make sure you stir before measuring!)
  • 1/3 cup water
  • 2 tbs lemon juice
  • 1 tsp sugar
  • 2 tbs garlic, minced


  1. Preheat oven to 450°
  2. Toss asparagus with 2 tbs oil, 1/4 tsp salt and 1/4 tsp pepper in a 15×10 inch shallow baking pan.  Roast on bottom rack, shaking pan once or twice, for 10 minutes
  3. As asparagus cooks, pat chicken dry and sprinkle all over with 1/2 tsp salt and remaining pepper
  4. Heat 2 tbs oil in 12 inch ovenproof skillet over medium high heat until hot but not smoking
  5. Brown chicken, turning over just once, until golden, about 6 minutes total
  6. Transfer skillet to middle of oven and roast until cooked through, about 5 more minutes
  7. While chicken roasts, puree tahini, water, lemon juice, sugar, garlic and remaining salt in blender until smooth.  (about 1 minute)  Add water if sauce is too thick.
  8. Server chicken and asparagus drizzled with sauce and remaining sauce on the side.

1 Comment

  1. I lovet this wonderful roast chicken. It sounds really simple. It know it’s gonna be yummy.

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