Roast Chicken With Asparagus And Tahini Sauce Recipes

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ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE



Roast Chicken with Asparagus and Tahini Sauce image

Categories     Chicken     Poultry     Vegetable     Roast     Quick & Easy     Dinner     Asparagus     Spring     Sesame     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 lb asparagus, cut into 2-inch pieces
3 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 skinless boneless chicken breast halves (3 to 4 lb total)
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 garlic clove, minced

Steps:

  • Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
  • Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
  • Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
  • While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
  • Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE



Roast Chicken With Asparagus and Tahini Sauce image

Make and share this Roast Chicken With Asparagus and Tahini Sauce recipe from Food.com.

Provided by jovigirl

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus, cut into 2-inch pieces
3 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 boneless skinless chicken breast halves
1/3 cup well-stirred tahini
1/3 cup water
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 garlic clove, minced

Steps:

  • Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
  • Toss asparagus with 1 TBSP oil, 1/4 tsp salt and 1/4 tsp pepper in a 15 x 10 inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
  • Meanwhile, pat chicken dry and sprinkle all over with 1/2 tsp salt and remaining 1/4 tsp pepper. Heat remaining 2 TBSP oil in ovenproof skillet (not non-stick) over med-high heat until hot but not smoking, then brown chicken, turning over once, until golden (about 6 minutes total).
  • Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
  • While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 tsp salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick).
  • Serve chicken and asparagus drizzled with some of the sauce and with remaining sauce on the side.

Nutrition Facts : Calories 390.8, Fat 21.7, SaturatedFat 3.3, Cholesterol 68.4, Sodium 850.9, Carbohydrate 16.7, Fiber 6.5, Sugar 4.2, Protein 36.4

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS



Chicken with Garlic Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 bunch medium asparagus (about 1 pound), trimmed and halved
1 pint grape tomatoes
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest

Steps:

  • Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
  • Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
  • Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE



Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise image

Categories     Chicken     Poultry     Vegetable     Bake     Dinner     Parmesan     Asparagus     Spring     Bon Appétit     Sugar Conscious

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) butter, divided
3 large eggs
3 tablespoons honey Dijon mustard
2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)
1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 skinless boneless chicken breast halves, butterflied
1 large bunch watercress, thick stems trimmed
Asparagus with Sauce Maltaise

Steps:

  • Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
  • Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
  • *Available in the Asian foods section of some supermarkets and at Asian markets.

TAHINI CHICKEN



Tahini Chicken image

The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.

Provided by Elaine Geiger

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 11

¾ cup water
1 cube chicken bouillon
¼ cup tahini (sesame paste)
2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons butter, or as needed
2 skinless, boneless chicken breast halves, cut into cubes, or more to taste
2 tablespoons all-purpose flour, or as needed
1 teaspoon sesame seeds, or as desired

Steps:

  • Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
  • Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
  • Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g

SAUCY CHICKEN AND ASPARAGUS



Saucy Chicken and Asparagus image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

  • If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS



Lemon roasted spring chicken with asparagus image

Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring

Provided by Shivi Ramoutar

Categories     Dinner

Time 1h10m

Number Of Ingredients 11

8 chicken pieces (thighs or drumsticks), bone-in, skin-on
2 small onions, cut into quarters
6 garlic cloves, unpeeled, bashed
1 lemon, sliced and pips removed
500g asparagus, woody ends trimmed
100g fresh or frozen peas
1 heaped tbsp dried oregano
2 tbsp olive oil
100ml chicken stock
25g butter
crusty bread, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
  • Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
  • Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS



Roast Chicken with Potatoes, Lemon, and Asparagus image

One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 7

1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Steps:

  • Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
  • Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
  • Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE



Asparagus Chicken With Hollandaise Sauce image

This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.

Provided by Nimz_

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 (1 1/4 ounce) packet dry hollandaise sauce mix
16 fresh steamed asparagus spears
1 cup shredded cheddar cheese (I only used about 1/2 cup of the cheese)

Steps:

  • To marinate: Place chicken in a nonporous glass dish or bowl.
  • Pour wine over chicken, then sprinkle with tarragon.
  • Cover dish and refrigerate to marinate for 2 hours.
  • Preheat oven to broil.
  • Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
  • Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
  • Prepare hollandaise sauce according to package directions.
  • When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
  • Sprinkle with cheese and serve.

Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6

ROAST CHICKEN AND VEGETABLES WITH TAHINI



Roast Chicken and Vegetables With Tahini image

This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 10

1 1/2 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons grated ginger (from a 3-inch root)
1/4 cup coarsely chopped dill or cilantro leaves and stems
1 tablespoon lime or lemon zest (from 1 to 2 fruits)
5 cups 1/2-inch-diced root vegetables (about 1 1/2 pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots
2 tablespoons extra-virgin olive oil or melted coconut oil
Kosher salt (Diamond Crystal)
Black pepper
3 tablespoons tahini, well-stirred
Red-pepper flakes and toasted sesame seeds (optional), for serving

Steps:

  • Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
  • Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
  • Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

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Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside. Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
From reciperunner.com


TAHINI-MARINATED CHICKEN RECIPE WITH TABBOULEH - GREAT BRITISH …
2. Mix to combine, adding a little water if the paste is very thick, and season. Place the chicken and marinade in a bowl and mix thoroughly to ensure the chicken is fully coated. Cover and refrigerate for at least an hour, or overnight if possible. 3. Make the tabbouleh by combining all the ingredients in a bowl.
From greatbritishchefs.com


ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES
Directions. Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute.
From pamperedchef.com


ROAST CHICKEN AND ASPARAGUS WITH TAHINI SAUCE RECIPE | EAT YOUR …
Save this Roast chicken and asparagus with tahini sauce recipe and more from The Best of Gourmet 2006: The World at Your Table: A Year of International Flavors to …
From eatyourbooks.com


CHICKEN & ASPARAGUS SAUTé | RACHAEL RAY IN SEASON
Directions. Step 1. Season chicken with coriander, salt and pepper. In large skillet, heat oil over medium-high. Cook chicken until golden, 3 to 4 minutes per side; transfer to plate. In same skillet, cook asparagus, capers and brine, stirring often, until asparagus is tender, 3 minutes; season. Season yogurt, dollop onto plates and top with ...
From rachaelraymag.com


QUICK COOK: TAHINI AND GARLIC ROASTED CHICKEN THIGHS
2018-02-15 Roast in the oven for 20 to 25 minutes, or until the internal temperature reaches 155 degrees. Let rest for 5 minutes. Then transfer chicken to a …
From mercurynews.com


ROASTED CHICKEN, NEW POTATOES, AND ASPARAGUS RECIPE
Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to …
From foodandwine.com


ROASTED ASPARAGUS WITH TAHINI RANCH - SAVEUR
2022-03-16 Position a rack in the center of the oven and preheat to 450°F. In a blender, purée the yogurt, tahini, cilantro, parsley, mint, basil, dill, …
From saveur.com


ROASTED ASPARAGUS AND CREAMY TAHINI DIP RECIPE - CHATELAINE
Preheat to 400F. Snap off and discard tough ends from asparagus. Toss with oil and salt on a rimmed baking sheet. Bake on bottom rack of oven, …
From chatelaine.com


PANKO CHICKEN WITH ROASTED ASPARAGUS RECIPE - CHATELAINE.COM
Preheat oven to 425F (220C). Place a rack on a large rimmed baking sheet. Spray rack with oil. Place panko in a shallow dish. Finely grate peel from …
From chatelaine.com


ZA’ATAR-SPICED CHICKEN BREASTS WITH TAHINI SAUCE
Cook the chicken. Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining za’atar and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
From makegoodfood.ca


CRISPY GARLIC CHICKEN WITH ASPARAGUS | THE RECIPE CRITIC
2018-05-27 Set aside on plate. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the asparagus to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
From therecipecritic.com


SHEET PAN HONEY HORSERADISH CHICKEN AND ASPARAGUS
2021-02-09 Add the chicken, olive oil, honey, horseradish, salt and pepper to a large bag and seal it. Let the chicken marinate for at least 15 minutes, but overnight is best. When ready to bake, place the chicken on a sheet pan and roast at 425F for about 18 minutes. At this point, you’ll need to flip the chicken over and place the asparagus on the ...
From averiecooks.com


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