Roast Chicken With Asparagus And Tahini Sauce

• 2 lb asparagus, cut into 2-inch pieces
• 3 tablespoons olive oil
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 4 skinless boneless chicken breast halves (3 to 4 lb total)
• 1/3 cup well-stirred tahini (Middle Eastern sesame paste)
• 1/3 cup water
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1 garlic clove, minced

1. Put oven racks in middle and lower thirds of oven and preheat oven to 450u0b0F.
2. Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
3. Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
4. While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
5. Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

olive oil, salt, black pepper, chicken breast halves, tahini, water, lemon juice, sugar, garlic

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-asparagus-and-tahini-sauce-231789 (may not work)