Pan-Roasted Chicken Halves, Herb Salad, Tahini & Sumac Onions | PrimalGourmet

Ingredients

• 1 small chicken (around 2 pounds)
• 1 teaspoon smoked paprika
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly-cracked black pepper
• 2 tablespoons avocado oil
• 3 tablespoons grass-fed butter (substitute ghee for Whole30 and Paleo)
• 3 sprigs fresh thyme
• 3 cloves garlic (skins on and lightly smashed)
• 7 ounces mâche (AKA lamb’s lettuce, corn salad, valerianella, substitute watercress)
• 1 cup parsley leaves (roughly torn)
• 1 cup dill leaves (roughly torn)
• 1/2 cup fresh chives (roughly chopped)
• 12 fresh mint leaves (roughly torn)
• 2 large radishes (thinly sliced into discs)
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 a lemon
• 1/4 teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 1 red onion (thinly sliced)
• Juice ¼ lemon
• 1 teaspoon sumac
• ½ cup 100% pure toasted sesame seed paste (AKA tahini)
• 1 large clove garlic (finely chopped or grated)
• 1 tablespoon lemon juice
• ¼ teaspoon kosher salt
• ½ cup ice cold water (plus more or less as needed)