Delicious & Easy

Persian Lime Roasted Chicken and Green Garlic Sauce


Make the chicken:

Preheat oven to 425℉.

In a small mixing bowl combine olive oil, Persian lime, sumac, salt, and pepper. Mix well.

Place chicken skin side up on a roasting pan. Slather both sides of the chicken with the olive oil spice mixture. Add lemon/lime halves to the pan and place in the oven on the center rack and roast for 20 minutes. Lower oven temperature to 350℉ and roast an additional hour or until temperature of inner thigh registers 165℉. Remove from oven and rest for 10 minutes.

Make the sauce:

In a food processor or blended add tahini, water, lemon juice, green garlic, parsley, and sea salt. Blend to combine. Add more water, 1 tablespoon at a time, if needed until the sauce is the consistency of honey. If the sauce is too thin add more tahini.

Bring it all together:

Serve chicken alongside lemon/lime halves and winter lettuces and drizzle everything with olive oil and green garlic sauce.

*Available at Balboa International Market and other specialty spice shops.

Ingredients for

Persian Lime Roasted Chicken and Green Garlic Sauce

1/4 cup extra-virgin olive oil
2 tablespoons ground Persian Lime*
1 tablespoon sumac*
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 (4-5 pound) chicken, spatchcocked
1/3 cup tahini
1/2 cup water
1/2 lemon, juiced
1/4 cup green garlic, white and green parts chopped
1/2 cup parsley, chopped
pinch of sea salt
Mix of winter lettuces

Instructions for

Persian Lime Roasted Chicken and Green Garlic Sauce

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