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Sheet Pan Chicken with Turmeric

by on September 19, 2015 in Main Courses, Poultry September 19, 2015 Main CoursesPoultry
See post on Karen Kelly’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A super easy sheet pan dinner with five main ingredients.

Ingredients

  • 6  Chicken Thighs, Skin On
  • 4  Carrots, Cut On The Bias
  • 1  Medium Onion, Cut In Fourths
  • 10  Small Potatoes, Cut In Half
  • 3 Tablespoons Olive Oil
  • 1 teaspoon Turmeric
  • 1-½ teaspoon Kosher Salt
  • ½ teaspoons Pepper
  • Parsley, For Garnish

Preparation

Preheat oven to 425°F. Line a sheet pan with parchment or foil.

Rinse chicken and pat dry. Place skin side up on sheet pan. Add vegetables around the chicken. Drizzle with olive oil and mix around with your hands, making sure chicken is coated. Sprinkle with turmeric, salt and pepper to taste.

Roast for 35–45 minutes, turning pan and mixing around once during cooking. Roast until chicken is cooked through. Sprinkle with parsley and serve.

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Profile photo of lorelei

lorelei on 1.21.2016

Awesome recipe. I’ve made it several times now and the family loves it. The only thing I ended up changing after my initial trial is that I brine the chicken overnight and reduce the salt in the actual recipe to compensate.

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