image desktop image mobile

Chimi-Tahini Sheet Tray Salad

GF, DF, Whole30, Paleo

45 mins. 6 servings

What you need:

  • 4-6 chicken thighs 
  • 1 Delicata squash, cut into rings 
  • 1 bunch tri-color carrots, cut at a bias 
  • 1 red onion, sliced 
  • 1 bunch parsnips, cut in half 
  • 1 pouch of Haven's Kitchen Chimichurri Sauce

How to make it:

  1. Pre-heat oven at 400 degrees. Line a sheet tray with parchment paper. 
  2. Heat a tablespoon of oil in a pan over medium heat. Add chicken thighs and sear on each side about 3-5 minutes until brown. Remove from pan. 
  3. Toss the chicken thighs and vegetables with ½ pouch of Chimichurri then assemble on the sheet tray in a single layer. Place in the oven and roast for 20 minutes, toss the veggies a bit to move them around, then roast for another 15 to 20 minutes until the chicken is fully cooked. 
  4. Drizzle the rest of the Chimichurri sauce and serve.