In a food processor combine the olive oil, lemon juice, zest, parsley, dill, oregano, shallot, garlic, and red pepper flakes and puree. Pour into a bowl and add stir in the tahini until smooth. Pour this over the chicken and marinate in the fridge for at least 8 hours.
Heat the oven to 425 degrees F. Season the thighs with salt and pepper and sprinkle with the sesame seeds. Place them skin side up in a 9 x 9 baking dish and cook, uncovered, until chicken reaches an internal temperature of 170 degrees F and the skin is crispy, about 45 minutes.
In the meantime in a large bowl make the salad by tossing the tomatoes, cucumbers, lemon juice, olive oil, salt, pepper, oregano, mint, and parsley. Cover and refrigerate until ready to serve.
Allow the chicken to rest for 10 minutes and then serve with the salad.
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