Lemon-Tahini Chicken Thighs with Tomato, Cucumber & Feta Salad

Directions

1. Preheat the oven to 450°F. Lightly oil a baking sheet and set it aside.
2. Wash and dry all produce, then prepare the lemon: zest it and set the zest aside for later.
3. In a small bowl, combine the lemon zest with salt and pepper to make the seasoning mix.
4. Pat the chicken dry and place it on the prepared baking sheet. Sprinkle with the lemon seasoning on both sides.
5. Roast the chicken in the oven until cooked through and lightly golden, about 18–20 minutes.
6. Juice half of the lemon into the reserved zest bowl, and juice the remaining half into a medium bowl.
7. Remove the stems from the parsley, finely chop the leaves, and divide the leaves between the two bowls; set the medium bowl aside.
8. Whisk tahini, a splash of water, the vinegar, and spices in the small bowl to make the lemon-tahini sauce.
9. In the medium bowl, whisk together oil, extra splash of vinegar, salt, and pepper to form a dressing.
10. Peel and small-dice the onion; add to the dressing. Halve the tomatoes and add them to the bowl.
11. Trim and dice the cucumber; add it along with the feta to the salad and gently mix.
12. When the chicken is done, divide it onto plates, top with the lemon-tahini sauce, and serve with the salad.