Roasted Chicken with Toum
March 11, 2026
Bold and unapologetically garlicky, Toum is the “miracle mayo” of the Levant, prepared with only four ingredients – garlic, lemon, oil, and salt. Enjoyed as a dip, sauce, or spread across many diverse dishes, it is the main ingredient transforming this simple roasted chicken and veggie grain bowl into a flavour explosion.
Bold and unapologetically garlicky, Toum is the “miracle mayo” of the Levant, prepared with only four ingredients – garlic, lemon, oil, and salt. Enjoyed as a dip, sauce, or spread across many diverse dishes, it is the main ingredient transforming this simple roasted chicken and veggie grain bowl into a flavour explosion.
Key products
Instructions
Instructions
- Place garlic and Salt in blender container. Cover. Pulse just until garlic is chopped. Scrape down sides of blender container. With center of cover removed, blend on medium speed and drizzle in lemon juice, processing until mixture is a smooth paste. Gradually add half of the oil, with machine running on medium speed. Add Dill, processing just until blended. Scrape down sides of container. Continue to blend on medium speed, while drizzling in remaining half of the oil. Blend until thick and creamy. (Mixture should be a mayonaise-like consistency.)
- For the Drizzle Sauce, mix 60 mililitres of the prepared Toum and milk in small bowl until blended. Set aside along with remaining Toum.
- For the Chicken, preheat oven to 190°C / 375°F / 170°C Fan / Gas Mark 5. Mix 120 mililitres of the reserved Toum, Paprika, Cumin and Salt in medium bowl until well blended. Add chicken thighs and carrot sticks and toss to coat well. Line large sheet pan with kitchen foil and spray with cooking oil spray. Arrange chicken and carrots on pan in single layer.
- Bake 35 minutes or until chicken is golden brown and cooked through. Cool slightly and slice into strips.
- To assemble, divide cooked farro between serving bowls. Top with carrots. Add 1 sliced chicken thigh; top with Toum drizzle sauce. Garnish with sliced veggies and sprinkle with parsley.
