Roasted Chicken with Toum

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. 

Ingredients

Procedure

Procedure

1. 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 mayo-like consistency.)
2. For the Drizzle Sauce, mix 1/4 cup (60 ml) of the prepared Toum and milk in small bowl until blended. Set aside along with remaining Toum.
3. For the Chicken, preheat oven to 375°F (190°C). Mix 1/2 cup (125 ml) 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 foil and spray with no stick cooking spray. Arrange chicken and carrots on pan in single layer.
4. Bake 35 minutes or until chicken is golden brown and cooked through. Cool slightly and slice into strips.

Service

1. 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.