Carb-Wise: Zesty Sumac Chicken, Yellow Beet & Carrot Traybake
with Garlic-Tahini Sauce
Cooking time
30 minutes
Servings
2/4
Calories
470 /serving
There’s flavour far and wide in this traybake. If the tart taste of the sumac-tinged spice blend doesn’t get you on the way in, the lingering scent of lemon zest will get you on the way out. Nestle the chicken thighs in a bouquet of vegetables: yellow beets, orange Nantes carrots and shallot that opens into petals like a flower as it roasts. A tempting tahini sauce, loosened with garlic and lemon juice, is set out on the side.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Yellow beets
- 300g Nantes carrots
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Lemon
- 30ml Tahini
- 7g Honey
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame, Sulphites
You will need:
Zester
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
960 mg
Total Carb
39 g
Sugars
21 g
Protein
41 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Peel and halve the beets; cut into ¼ inch wedges. Halve the carrots lengthwise (quarter if large). Mince the garlic. Zest and quarter the lemon. Halve and peel the shallot.
Prepare the traybake
Pat the chicken dry with paper towel; season with ½ the spices and S&P. On a lined sheet pan, toss the carrots, beets and shallot with a drizzle of oil, the remaining spices and S&P. Add the chicken.
Roast the traybake
Roast the traybake, flipping halfway, 18 to 22 min., until the chicken* is cooked through and the vegetables are tender. In the final 2 min., add the lemon zest (start with ½) and ½ the garlic.
Make the garlic-tahini sauce
Meanwhile, in a small bowl, combine the juice of up to 2 lemon wedges, 2 tbsp water (double both for 4 portions), the tahini, honey, remaining garlic and S&P.
Plate your dish
Divide the traybake (slice the chicken beforehand if desired and separate the shallot petals) between your plates. Serve the garlic-tahini sauce and the remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
