Jenn Eats Goood

preheat oven to 400 degrees and line a sheet pan with parchment paper. toss the chopped broccoli and carrots in the oil, salt, and pepper and transfer to the sheet pan. evenly spread out the veggies so none are touching, then place in the oven to roast until tender and crisp, about 20-35 mins depending on thickness.

mix together the tahini sauce in a small bowl by whisking together all of the sauce ingredients, adding up to 1/3 cup hot water as needed to thin out the sauce.

heat 2 tbsp of oil on a large skillet over medium heat. pat the chicken thighs dry with a paper towel and season all over with salt, pepper, oregano, and smoked paprika. add the chicken, skin side down, to the skillet and cook for about 10 mins on each side or until the thighs reach an internal temp of 165. set aside.

in the same pan, add the minced garlic and lemon zest. sauté for 3-5 mins, stirring continuously, then mix in the lemon juice. season to taste. add back the chicken thighs and coat each of them in the oil.

plate an even serving of roasted veggies with a drizzle of the tahini sauce on top and chicken thighs with the oil on top, and enjoy!! 💕