Easy Baked Turmeric Chicken and Broccoli Sheet Pan
A vibrant, one-pan meal featuring juicy chicken thighs and roasted broccoli tossed in warm turmeric and garlic. This simple recipe delivers maximum flavor with minimal cleanup, making it perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs Pat dry with paper towels
- 1 lb fresh broccoli Cut into large florets
- 3 tbsp olive oil Extra virgin
- 2 tsp ground turmeric Divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.5 tsp paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper Freshly ground
- 1 medium lemon Cut into wedges for serving
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer to maintain crispy skin. Make-Ahead: You can chop the broccoli and mix the spice blend the night before. Variations: Swap chicken thighs for boneless breasts (reduce cook time by 5-8 minutes) or use cauliflower instead of broccoli. Serving Suggestion: Serve over quinoa or brown rice to soak up the delicious pan juices.