Roast Chicken with Asparagus and Tahini Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant roast chicken with asparagus and tahini sauce is a wonderful example of how simple ingredients can create a sophisticated, well-balanced meal. The chicken is seared for a golden crust before finishing in the oven, ensuring the meat remains succulent and tender. Paired with earthy, roasted asparagus and a zesty, garlic-infused sesame dressing, this dish offers a beautiful contrast of textures and bright, nutty flavours that feel indulgent yet light.

As a diabetes-friendly main course, this recipe prioritises lean protein and fibrous green vegetables while keeping the glycaemic index low. The creamy tahini sauce is a heart-healthy alternative to traditional heavy gravies, providing essential minerals and healthy fats. It is a perfect choice for a nutritious midweek dinner or a relaxed weekend lunch that doesn't compromise on taste or health goals.

Ingredients for Roast Chicken with Asparagus and Tahini Sauce

900g asparagus, cut into 2-inch pieces
3 cucchiai di olio d'oliva
1 1/4 cucchiaini di sale
1/2 cucchiaini di pepe nero
4 skinless boneless chicken breast halves (3 to 1.8kg total)
80ml well-stirred tahini (Middle Eastern sesame paste)
80ml di acqua
2 cucchiai di succo di limone fresco
1 cucchiaino di zucchero
1 spicchio d'aglio, tritato

How to make Roast Chicken with Asparagus and Tahini Sauce

Put oven racks in middle and lower thirds of oven and preheat oven to 232°C.

Toss asparagus with 1 tablespoon oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.

Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.

While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoons salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)

Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.