Tahini Ginger Roast Chicken & Veggies on Sautéed Kale

The nutty flavor of Tahini combined with fresh ginger and citrus juices, Tamari, & Dijon mustard make this Chicken dish burst with flavor! I hate to overuse the term "Umami", but this dish has umami!

Tahini Ginger Roast Chicken & Veggies

Roast chicken is one of my favorite foods, with juicy fall off the bone tender meat combined with crispy chicken skin. There are few things that can rival crispy bacon the way that crispy chicken skin can.

This was a new experiment that is going to become a staple in our house. We all loved it! Since I started food blogging, I've been taking notes as I make something and measuring out ingredients, which is kind of new for me. I used to just throw a little of this and a little of that in, tasting it until I liked how it ended up. It's been fun documenting & measuring ingredients to write down recipes. It takes a little more time initially, but when I want to reproduce a dish, it's so easy to just go back to the recipe.

First step is preparing the carrots, onion & ginger, tossing them in a little olive oil in the baking dish.

The Tahini Ginger sauce can be made in a blender or mixed by hand. The Tahini can be a little troublesome getting to dissolve so that's why I used a blender. Coat the chicken with the sauce & place it on top of the carrot mixture in the baking dish.

Raw chicken is not photogenic. I apologize for that. But once it's roasted, it looks much more appealing.

All that's left is sautéing the kale & placing it all on a platter.

It's great to have the whole meal served from one platter. The bright colors of the kale & carrots look great together & it's a beautiful dish that's also full of flavor. This would be a perfect dish for dinner parties, too. Click on the link in the first photo for the full recipe. Enjoy!