Chicken with Honey Roasted Carrots and Tahini Sauce

For the Chicken


  • 1 chicken leg

  • Salt and Pepper

  • Rosemarie

  • Paprika

  • 1 Glove chopped garlic

  • 1 tbsp olive oil


Add Rosemarie, olive oil, paprika, garlic in a blender a pulse a few times until the mixture emulsifies.

Place the chicken leg in a Ziploc bag and pour the marinade over the chicken. Close the bag and place in the fridge. Let it marinade for 1h.

Preheat oven to 190 c degrees, place the chicken leg in a baking pan. Bake for 45 min or until the chicken is cooked through and browned on the outside


Roasted Carrots


  • 4 carrots

  • 4 tsp olive oil

  • 1 tsp thyme

  • 1 clove chopped garlic

  • 1 tsp honey

  • Salt and pepper


Wash and dry the carrots.
Lightly oil a baking sheet, place the carrots, add olive oil, garlic, thyme and the honey. Season with salt and pepper. Baked at 190°C  for 40 min until tender.

Tahini sauce

Tahini sauce


  • ½ cup tahini

  • ¾ cup warm water

  • Grated zest and juice of 1 lemon

  • 1 chopped garlic glove

  • 2 tbsp olive oil

  • ½ tsp cumin

  • ½ tsp paprika

  • 2 tbsp chopped cilantro

  • Salt and pepper


In a bowl or in a food processor pure tahini, warm water, lemon zest and juice, olive oil, garlic, cumin and paprika until smooth. Season with salt and the chopped cilantro.

Ηealthy Τip

Combine the chicken with a bowl of green fresh salad with kale, lettuce, cucumber, herbs, olive oil, vinegar, honey and flaxseed.