Roast Chicken With Asparagus and Tahini Sauce

• asparagus↗2 lbs

  cut into 2-inch pieces

• olive oil↗3 tablespoons
• salt↗1 1⁄4 teaspoons
• black pepper↗1⁄2 teaspoon
• boneless skinless chicken breast halves↗4
• well-stirred tahini1⁄3 cup
• water↗1⁄3 cup
• fresh lemon juice↗2 tablespoons
• sugar↗1 teaspoon
• garlic clove↗1

  minced

Step-by-step instructions

1. 1

   Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.

2. 2

   Toss asparagus with 1 TBSP oil, 1/4 tsp salt and 1/4 tsp pepper in a 15 x 10 inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.

3. 3

   Meanwhile, pat chicken dry and sprinkle all over with 1/2 tsp salt and remaining 1/4 tsp pepper. Heat remaining 2 TBSP oil in ovenproof skillet (not non-stick) over med-high heat until hot but not smoking, then brown chicken, turning over once, until golden (about 6 minutes total).

4. 4

   Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.

5. 5

   While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 tsp salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick).

6. 6

   Serve chicken and asparagus drizzled with some of the sauce and with remaining sauce on the side.