Combine tahini, chicken broth, juice of 1/2 lemon in a mixing bowl.
2.
Chop a handful of herbs and add to mixing bowl.
Whisk until incorporated.
3.
Stuff chicken cavity with both halves of lemon and half of the green onions.
Tie drumsticks.
4.
Season the outside of chicken with salt and pepper.
5.
Spoon 1/2 cup of the tahini mixture over the top of the chicken.
6.
Roast chicken for 15 minutes at 425.
Reduce heat to 350, baste chicken with additional tahini sauce and roast for another 15 minutes.
7.
Add diced onion and carrot to pan, baste chicken again, and continue to cook for 45 minutes or until juices run clear (and meat temp gets to at least 160).
After removing from oven, let chicken rest for 10 minutes before carving it.
Gravy 1.
Melt 1/2 Tablespoon of butter in a saucepan over medium heat.
2.
Whisk in the remaining tahini mixture.
3.
Strain the juices from the roasting pan into the gravy and mix well.