Tahini and Honey Chicken and Paprika Potatoes

Tahini chicken

Perfect Plates, by John Whaite, Published by Kyle Books

Photography by Helen Cathcart

Tahini and Honey Chicken and Paprika Potatoes

  • Serves: 4
  • PRINT Print This Recipe


  • 150g tahini
  • 80g runny honey
  • 8 chicken drumsticks
  • About 24 small new potatoes
  • 1 tablespoon paprika
  • Sea salt flakes
  • Coarse black pepper
  • Olive or rapeseed oil


  1. Preheat the oven to 210°C/190°C fan/gas mark 7.
  2. In a large bowl, mix together the tahini and honey with 1 teaspoon each of salt and pepper. Remove the skin from the chicken drumsticks and slash each one three times.
  3. Add the drumsticks to the marinade and coat them well.
  4. Refrigerate until you are ready to roast.
  5. Slice the potatoes in half, though leave any particularly tiny ones whole, and tip into a large roasting tray. Add 1 tablespoon olive oil, a pinch of salt and pepper and the paprika, toss together until the potatoes are well coated and roast for 20 minutes.
  6. After this time, lay the drumsticks on top of the potatoes and roast for a further 25–30 minutes, until the chicken is cooked through and the marinade is crispy.