Crispy Chicken Thighs with Roasted Carros and a Creamy Tahini Yogurt Sauce

Crispy Chicken Thighs with Roasted Carros and a Creamy Tahini Yogurt Sauce

1 lb chicken thighs, bone in and skin on

2 Tbs. olive oil, divided

kosher salt

1 lb carrots, cut into 2” pieces

1/2 cup yogurt

3 Tbs. tahini

2 Tbs. apple cider vinegar

2 Tbs. pistachios

Garnish wth fresh herbs

Preheat oven to 350 °F.

Pat the chicken thighs really well then sprinkle with salt.

In a large skillet add 2 tbs. olive oil and warm over medium. Once hot add the chicken skin side down and cook for about 6 to 8 minutes or until the skin is browned. Flip the thighs and place them back in the same.

Place the pan in the oven for about 20 minutes or until a meat thermometer reads 165°F

Toss the carrots with remaining olive oil and and a pinch of salt and roast in the oven with the chicken for about 20 minutes.

While the carrots roast, whisk together the yogurt, tahini, orange juice, large pinch of salt and pepper.

Assemble the dish by placing a large swoosh of the tahini yogurt on a plate. Top with carrots and large sprinkle of pistachios and fresh herbs along with chicken thighs.

Makes about 2 to 3 servings.