Roasted Chicken with Toum

Name: Roasted Chicken with Toum
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Middle Eastern,American,
Ingredients: 1/2 cup (125 ml) fresh garlic cloves peeled; 1 tsp (5 ml) sea salt grinder; 1/4 cup (60 ml) fresh lemon juice; 1 1/2 cups (375 ml) canola oil; 1 tsp (5 ml) dill weed; 1/4 cup (60 ml) prepared Toum; 1/3 cup (75 ml) milk; 1/2 cup (125 ml) prepared Toum; 2 tsps (10 ml) paprika; 1 tsp (5 ml) cumin ground; 1 1/2 tsps (7 ml) sea salt grinder; 4 each boneless, skinless chicken thighs about 1 to 1 1/2 pounds (500 to 675 grams); 1 pound (500 g) carrots peeled, cut into sticks; 2 cups cooked farro, rice or orzo; Sliced raw vegetables such as cucumbers and cherry tomatoes; 1 to 2 tsps (5 to 10 ml) chopped fresh parsley

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. Quick tip: Getting the toum just right is all about technique. Take your time and follow the steps closely.

This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavour Forecast.

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