Chicken Leg (Maryland) with Roasted Carrots, Garlic Green Beans and Baby Hasselbacks. Served with Zhoug, Tahini Yoghurt and Almonds.

This was much lighter and more refreshing than it perhaps appears. Original recipe inspiration here –
https://www.gourmettraveller.com.au/recipe/browse-all/roast-chicken-marylands-sweet-potato-zhoug-tahini-yoghurt/

As ever, I made a few amendments based on what I had available but kept the bones of the original. The tahini yoghurt base (which i also added a little peanut butter to) was so delicious! It almost tasted like hummus but a much smoother, lighter version.

There was just shy of 2 tsp of garlic olive oil at the end as well which pulled it together.