Skillet Roast Chicken with Tahini

What could be better than a one-pan chicken dinner? It’s easy, impressive, and now our favourite weeknight meal.

Photography: Dan Robb

Props: Genevieve Wiseman

Serves 4


1 3.5-4lb free range whole chicken

1 Tbsp Kosher salt

1 large onion, peeled and cut into sixths

4 garlic cloves with skins

1 lb baby new potatoes, scrubbed well

4 Tbsp olive oil

1 Tbsp za’atar

1 lemon, halved

Small bunch flat leaf parsley

2 Tsp ground cumin

1 Tbsp butter, room temperature

1/3 cup tahini

1 Tsp honey

Kosher Salt and Ground black pepper, to taste


1. Place the chicken on a large plate and pat dry with paper towel. Season liberally with kosher salt. Allow to sit for 1 hour at room temperature.

2. Preheat the oven to 425F. Place a 12” cast iron skillet into the oven to heat up.

3. Place the onion pieces, garlic, potatoes, 2 tablespoons of olive oil, and za’atar in a large bowl, mixing well to combine. Season with salt and pepper.

4. Pat the chicken dry and with the breastbone facing upwards, coat with 1 tablespoon of olive oil. Place one half of the lemon and the parsley leaves into the cavity of the chicken. Gently bring the legs together and tie with kitchen twine.

5. Rub the cumin all over the bird until evenly coated. Season the chicken with salt and pepper. Tuck the wings underneath the bird so they don’t burn.

6. Carefully remove the hot pan from the oven. Add 1 tablespoon of olive oil and tip the vegetables into the hot pan and place the chicken on top. Dot the butter over the top of the bird. Place back into the oven and roast for 50-60 minutes, until juices run clear and vegetables are tender.

7. Meanwhile, whisk the tahini, remaining olive oil, remaining lemon half juiced, 1 tablespoon of warm water, and honey together until the consistency of cream. Adding a little more water if necessary. Season with salt and pepper.

8. When the chicken is done, allow to rest for 15 minutes before carving. Serve alongside the roasted vegetables and tahini sauce.