Sheet Pan Chicken, Green Beans & Tomatoes

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Ingredients:

1½ pounds boneless, skinless chicken thighs, patted dry (you can also use bone-in)

1 tablespoon Italian seasoning(garlic powder and paprika)

1 to 1½ teaspoons crushed red pepper

Salt

1 pint cherry tomatoes (optional)

8 ounces green beans, washed and snipped

3 tablespoons POOC Extra-Virgin Olive Oil

½ cup tahini

3 tablespoons POOC Traditional Balsamic Vinegar

Sugar or tsp maple syrup or honey

Torn parsley, basil or mint leaves, for serving (optional)

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Instructions:

Line a sheet pan with foil for easier clean-up. On the sheet pan, toss the chicken with the Italian seasoning, crushed red pepper and a big pinch of salt until evenly coated. Add the tomatoes and green beans to the sheet pan, sprinkle with salt, then drizzle everything with the oil. Toss to coat, then spread into an even layer. Arrange an oven rack about 6 inches from the broiler and heat broiler to high. Broil until the chicken is cooked through and charred in spots and the tomatoes and green beans are golden, 10 to 14 minutes.

Or roast at 425 for 35-40 minutes.

While the chicken is cooking, stir together the tahini and vinegar. Add water until pourable (around ⅓ cup, depending on your tahini). Add salt and sugar to taste: If flavors are muted, add salt; if tart, add sugar. Perhaps add minced garlic and lemon juice. Make extra for salads.

Serve the chicken and vegetables drizzled with the balsamic tahini and herbs, if using. Top with sesame seeds. Serve with quinoa, rice or cauliflower rice.

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