Sheet-Pan Chicken and Tomatoes With Balsamic Tahini
This sheet-pan meal of spicy herbed chicken and blistered green beans and tomatoes comes together in just 20 minutes. Broiling the chicken and vegetables instead of roasting swiftly creates well-browned yet juicy bites; while that’s happening in the oven, swirl together a creamy, sweet-tart sauce of tahini and balsamic vinegar — and perhaps get out rice, salad greens or pita to serve alongside. For even more ease, trim the green beans with scissors and you don’t need to clean a cutting board or knife.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5 ½pounds boneless, skinless chicken thighs, patted dry
- 1tablespoon Italian seasoning
- 1to 1½ teaspoons crushed red pepper
- Salt
- 1pint cherry tomatoes
- 8ounces green beans, trimmed and snapped in half
- 3tablespoons extra-virgin olive oil
- ½cup tahini
- 3tablespoons balsamic vinegar
- Sugar
- Torn parsley, basil or mint leaves, for serving (optional)
Instructions
Step 1
Arrange an oven rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with foil for easier clean-up. On the sheet pan, toss the chicken with the Italian seasoning, crushed red pepper and a big pinch of salt until evenly coated. Add the tomatoes and green beans to the sheet pan, sprinkle with salt, then drizzle everything with the oil. Toss to coat, then spread into an even layer. Broil until the chicken is cooked through and charred in spots and the tomatoes and green beans are golden, 10 to 14 minutes.Step 2
Meanwhile, stir together the tahini and vinegar. Add water until pourable (around ⅓ cup, depending on your tahini). Add salt and sugar to taste: If flavors are muted, add salt; if tart, add sugar.Step 3
Serve the chicken and vegetables drizzled with the balsamic tahini and herbs, if using.