Inspired by her travels to Turkey, Chef Ana Sortun of Oleana Restaurant developed this dish to bring Middle Eastern flavors to classic roasted chicken. Ad SavorMoments
3/4 teaspoons of kosher salt, plus more to taste1. Combine all ingredients of spice mixture in a sealable container and shake.
3. Bake for 12 to 15 minutes, until skin is browned and meat registers 165°F on an instant-read thermometer inserted into the thickest part. 5. In a blender, mix yogurt, tahini, and remaining 1 tablespoon olive oil, and salt to form a smooth tahini sauce. Season with more salt to taste.
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