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     Title: Sheet-Pan Chicken & Tomatoes With Balsamic Tahini
Categories: Pasta, Poultry, Vegetables, Herbs, Chilies
     Yield: 4 Servings

 1 1/2 lb Chicken thighs; boned,
          - skinned, patted dry
     1 tb Italian seasoning
 1 1/2 ts Crushed red pepper
          Salt
     1 pt Cherry tomatoes
     8 oz Green beans; trimmed,
          - snapped in half
     3 tb Extra-virgin olive oil
   1/2 c  Tahini
     3 tb Balsamic vinegar
          Sugar
          Parsley, basil or mint;
          - torn, for serving
          - (optional)

 Arrange an oven rack about 6" from the broiler and heat broiler to
 high. 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. Broil until the chicken is cooked through and charred
 in spots and the tomatoes and green beans are golden, 10 to
 14 minutes.

 Meanwhile, stir together the tahini and vinegar. Add water until
 pourable (around 1/2 cup, depending on your tahini). Add salt and
 sugar to taste: If flavors are muted, add salt; if tart, add sugar.

 Serve the chicken and vegetables drizzled with the balsamic tahini
 and herbs, if using.

 Recipe by Ali Slagle

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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