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

Name: Pan-Roasted Chicken Halves, Herb Salad, Tahini & Sumac Onions | PrimalGourmet
Total time: 55 min
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)

cookprimalgourmet.com

These Pan-Roasted Chicken Halves are crispy on the outside, juicy and tender in the middle and absolutely loaded with flavour.

View full recipe on cookprimalgourmet.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cookprimalgourmet.com.

Share this recipe:

Cooking tools:

Microplane
Kitchen shears
Chef's knife
Cutting board
Skillet
Oven
Stove
Tongs
Spoon
Mixing bowl
Serving bowl
Whisk
Measuring cup
Measuring spoon
Mason jar
Citrus press
Baking dish
Paper towel
Airtight container

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)