We love social media manager Mardi Miskit’s miso-tahini sauce so much we developed this recipe to go with it. It’s addictive as a dip or dressing but we’re especially fond of dragging these roasted potatoes through it. Start roasting the vegetables while you brown the chicken for a satisfying meal that comes together with little effort. Cook, relax, and enjoy!
What you’ll need:
1 large russet potato
1 small bunch carrots
4 boneless skinless chicken thighs
2 tablespoons tahini
1 tablespoon white miso
few sprigs flat leaf parsley
freshly ground black pepper
Equipment: large skillet
rimmed baking sheet
Preheat oven to 425°F. Slice potato ¼” thick. Peel carrots and cut crosswise into 3 inch pieces. Halve lengthwise if very thick.
Toss potatoes and carrots with 2 tablespoons of olive oil on a rimmed baking sheet and season with salt and pepper. Roast 15 minutes while you brown the chicken.
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Cook chicken until brown on both sides, about 5 minutes per side.
Roast chicken and vegetables
Transfer chicken to sheet with vegetables and continue to roast until vegetables are tender and chicken is cooked through, 10–15 more minutes.
Make miso-tahini sauce
Meanwhile, whisk tahini and miso in a small bowl. Halve lemons and squeeze 3 tablespoons lemon juice into bowl, whisking until smooth. Add 1 tablespoon water and whisk to combine.
Pick parsley leaves from stems. Transfer chicken and vegetables to a platter, top with parsley and serve miso-tahini sauce alongside. Enjoy!