# Crisp Roast Chicken with Potatoes, Eggplant, Tahini and Green Herb Sauce, plus Blueberries with Whipped Ricotta > Golden chicken skin and crisp potatoes meet silky roasted eggplant, lemony tahini, and a sharp parsley sauce. Roasted lemon and scallions tie the plate together, with cool whipped ricotta, late-summer blueberries, and bitter cacao nibs to finish. - URL: https://www.chezjk.com/recipes/crispy-roasted-chicken-with-chimichurri-charred-endive-smashed-baby-potatoes-blu - Author: Jonathan Katzman - Cooked and photographed: 2025-08-29 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Crisp Roast Chicken with Potatoes, Eggplant, Tahini and Green Herb Sauce, plus Blueberries with Whipped Ricotta](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F9e8ced5fb2485585.jpg) ## Crisp Roast Chicken Thighs with Lemon and Scallions Dry skin and a hot oven give the thighs a crisp finish while their rendered fat seasons the lemon and scallions. ### Ingredients - 4 large bone-in, skin-on chicken thighs, about 2½ pounds total - 1½ teaspoons fine sea salt - 1 teaspoon ground cumin - 1 teaspoon sweet paprika - ½ teaspoon freshly ground black pepper - 1 tablespoon olive oil - 1 lemon, cut into thick rounds and seeded - 1 bunch scallions, trimmed - 4 garlic cloves, lightly crushed and left in their skins - 2 tablespoons flat-leaf parsley leaves, for finishing ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Pat the chicken very dry, trim dangling skin, and season with the salt, cumin, paprika, and pepper. 2. Rub the chicken with half the oil and arrange skin-side up on a shallow roasting tray, leaving space between the thighs. Roast on the upper rack for 20 minutes. 3. Toss the lemon, scallions, and garlic with the remaining oil. Add them around the chicken, keeping the skin uncovered, and roast another 20–30 minutes. Remove any scallions that become tender and charred before the chicken is done. 4. Check the thickest part of each thigh without touching bone: aim for 175–185°F for tender dark meat. If necessary, broil briefly to crisp the skin, watching constantly. 5. Rest uncovered for 5–10 minutes. Serve with the roasted lemon, scallions, softened garlic, a little tray juice, and parsley. ### Notes - For even crisper skin, salt the chicken and refrigerate uncovered for 4–24 hours; add the spices and oil just before roasting. ## Crisp Roasted Yukon Gold Potatoes A short parboil softens the edges so they turn craggy and crisp in the oven while the centers stay creamy. ### Ingredients - 1½ pounds Yukon Gold potatoes, skin on, cut into 1½-inch chunks - 2 tablespoons olive oil - ¾ teaspoon fine sea salt, plus more for boiling water - ½ teaspoon ground cumin - ¼ teaspoon freshly ground black pepper ### Instructions 1. Cover the potatoes with cold salted water. Bring to a boil and simmer for 7–9 minutes, until the edges soften but the centers remain firm. 2. Drain thoroughly, let steam-dry for 3 minutes, and shake gently in the pot to roughen the surfaces. 3. Toss with the olive oil, measured salt, cumin, and pepper. Spread on a metal baking sheet with a cut face down. 4. Roast at 425°F for 35–45 minutes, turning after about 25 minutes, until deeply browned and tender. Rotate the tray as needed for even coloring. ## Silky Roasted Eggplant Long wedges provide browned edges and soft interiors, making a good foundation for the tahini sauce. ### Ingredients - 1½ pounds slender Italian or Japanese eggplants - 3 tablespoons olive oil - ¾ teaspoon fine sea salt - ¼ teaspoon freshly ground black pepper - 1 teaspoon fresh lemon juice ### Instructions 1. Trim the eggplants and cut lengthwise into thick wedges, halving long wedges crosswise if needed. 2. Toss thoroughly with the oil, salt, and pepper. Arrange on a baking sheet with space between the pieces and a cut side down. 3. Roast at 425°F for 30–40 minutes, turning once, until browned and completely yielding when pierced. The centers should be creamy, not spongy. 4. Sprinkle with the lemon juice and serve warm. ### Notes - If using large globe eggplants, cut into wedges about 1 inch thick so the centers soften before the edges dry out. ## Lemon Tahini Sauce Tahini adds richness to the eggplant while lemon and garlic keep the sauce lively rather than heavy. ### Ingredients - ⅓ cup well-stirred tahini - 2 tablespoons fresh lemon juice - 1 small garlic clove, finely grated - ¼ teaspoon fine sea salt - ¼ teaspoon freshly ground black pepper - 4–6 tablespoons cold water ### Instructions 1. Whisk together the tahini, lemon juice, garlic, salt, and pepper. The mixture may initially seize. 2. Whisk in cold water a tablespoon at a time until smooth and thickly pourable. 3. Taste and adjust the salt or lemon. Let stand for 10 minutes, then loosen with a little more water if needed. ### Notes - The sauce should fall from a spoon in a broad ribbon, not sit like a paste. ## Parsley Salsa Verde A coarse, acidic herb sauce cuts through the chicken skin and potatoes and contrasts with the creamy tahini. ### Ingredients - 1½ cups loosely packed flat-leaf parsley leaves and tender stems - 1 tablespoon drained capers - 1 small garlic clove, chopped - 1 tablespoon red wine vinegar - 1 tablespoon fresh lemon juice - ¼ cup extra-virgin olive oil - ⅛ teaspoon red pepper flakes - to taste fine sea salt ### Instructions 1. Finely chop the parsley, capers, and garlic together, or pulse briefly in a small food processor. 2. Stir in the vinegar, lemon juice, olive oil, and pepper flakes. Keep the sauce coarse and spoonable rather than puréeing it smooth. 3. Taste before adding salt, since the capers contribute plenty. Let stand for 10 minutes before serving. ## Honey-Whipped Ricotta with Blueberries, Cacao Nibs and Mint Lightly sweetened ricotta softens the bitterness of cacao nibs, while fresh blueberries and mint keep the finish cool and fresh. ### Ingredients - 1 cup whole-milk ricotta, drained if wet - ¼ cup cold heavy cream - 1½ tablespoons honey - ½ teaspoon vanilla extract - 1 pinch fine sea salt - 2 cups fresh blueberries, washed and thoroughly dried - 3 tablespoons unsweetened cacao nibs - 8 small fresh mint leaves ### Instructions 1. Process the ricotta, honey, vanilla, and salt until smooth, scraping down the bowl as needed. 2. Whip the cold cream to soft peaks in a separate bowl, then fold it into the ricotta. Refrigerate for at least 20 minutes to firm slightly. 3. Divide the blueberries among four small bowls. Add two spoon-shaped dollops of whipped ricotta to each. 4. Scatter with cacao nibs and finish with mint just before serving. ### Notes - Use a warm, dry spoon to shape the chilled ricotta into neat quenelles. ## Overall Timing / Workflow The sauces and dessert can wait while the oven handles the main meal. A staggered start brings the chicken, potatoes, and eggplant to the table together. ### Instructions 1. 0:00 — Heat the oven to 425°F. Start the potato parboil, season the chicken, and prepare the dessert cream; refrigerate it. 2. 0:15 — Put the chicken on the upper rack and the drained, dressed potatoes on the lower rack. 3. 0:20 — Prepare the eggplant. Roast it on a separate tray beside the potatoes if space allows, leaving room for air to circulate. If the oven is small, roast the eggplant first and serve it warm or at room temperature. 4. 0:35 — Add the lemon, scallions, and garlic to the chicken tray. Turn the potatoes and rotate the vegetable trays. Make both sauces while the oven finishes the meal. 5. 0:55 — Begin checking the chicken temperature and vegetable tenderness. Remove each component when ready; rest the chicken uncovered. 6. 1:05–1:15 — Plate the main course. Keep the ricotta chilled and assemble the dessert after dinner. ### Notes - Crowded ovens may need another 10–15 minutes. Prioritize browned surfaces and proper chicken temperature over the clock. ## Plating Keeping the sauces beside the chicken preserves its crisp skin, while distinct piles show off the contrasting textures. ### Instructions 1. Arrange the potatoes along one side of each warmed plate and the eggplant along the opposite edge. 2. Set a chicken thigh beside the potatoes with roasted lemon and scallions tucked underneath or alongside it. Spoon a little chicken juice around the meat, not over its skin. 3. Drizzle the tahini over the eggplant and place a generous spoonful of salsa verde between the chicken and potatoes. Finish with the reserved parsley. 4. Serve the blueberry and ricotta bowls separately for dessert. ## Leftover Path Storing the sauces separately prevents soggy skin and potatoes, and lets the roasted vegetables become another meal. ### Instructions 1. Refrigerate cooked chicken and vegetables in shallow containers within 2 hours. Store sauces separately and use the chicken and vegetables within 3–4 days. 2. Reheat chicken skin-side up at 375°F until the center reaches 165°F. Re-crisp potatoes on a separate hot tray; warm eggplant gently or serve at room temperature. 3. For another meal, shred the chicken and serve with the eggplant and potatoes, loosening the tahini with water and adding salsa verde just before eating. 4. Keep the whipped ricotta refrigerated and use within 2–3 days. Store berries separately and add cacao nibs and mint only at serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.