03/11/2025
For the chicken:
- 1 whole chicken, butterflied (cut open flat)
- 3 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the roasted vegetables:
- 1 red capsicum, sliced
- 1/2 sliced yellow capsicum
- 150g mushrooms, halved or quartered
- 1 small eggplant, cut into cubes
- 1 large red onion, sliced
- 1 small cauliflower, cut into florets
- 2 tbsp olive oil
- Salt and pepper, to taste
For the tahini sauce:
- 4 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- Water to thin, as needed
- Salt to taste
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# # # Instructions
1. Marinate the chicken:
- In a bowl, combine olive oil, paprika, garlic powder, salt, and pepper.
- Brush the mixture all over the butterflied chicken.
- Set aside to marinate for at least 30 minutes (or up to 2 hours in the fridge).
- Preheat oven to 200°C (fan 180°C)
- Roast for 1 hour
Meanwhile -
2. Prepare the vegetables:
- Toss capsicum, mushrooms, eggplant, red onion, and cauliflower florets with olive oil, salt, and pepper.
- Spread evenly on a baking tray lined with parchment paper.
- Roast for 40 minutes, or until vegetables are tender and slightly caramelised, tossing halfway through.
3. Let the chickenrest for a few minutes before slicing.
4. Make the tahini sauce:
- In a small bowl, whisk together tahini, lemon juice, and minced garlic.
- Add water a little at a time until smooth and drizzleable consistency is reached.
- Season with salt to taste.
5. Serve:
- Arrange roasted vegetables on serving plates.
- Top with sliced toasted butterfly chicken.
- Drizzle generously with tahini sauce.
dinnerwithfamily
