Easy One-Pan Roasted Turmeric Chicken Vegetables

Sara Coleman

A vibrant, budget-friendly meal featuring tender chicken thighs and colorful vegetables roasted with warm turmeric and aromatic spices. This fuss-free one-pan recipe delivers golden, crispy chicken and caramelized veggies with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 4 servings

Calories 485 kcal

Ingredients

1.5 lb bone-in, skin-on chicken thighs pat dry with paper towels
1 lb baby potatoes halved
2 medium carrots cut into 1-inch chunks
1 medium red onion cut into wedges
2 tbsp olive oil divided
1.5 tsp ground turmeric
1 tsp garlic powder
1 tsp paprika
0.5 tsp ground cumin
1 tsp salt
0.5 tsp black pepper
1 tbsp fresh parsley chopped, for garnish

Notes

Storage: Keep in airtight containers in the refrigerator for up to 4 days. Reheat in a 375°F oven for 15 minutes to maintain crispy skin. Make-Ahead: Chop vegetables and mix spices up to 2 days ahead. Variations: Swap chicken thighs for breasts (reduce cook time to 20-25 minutes). Add bell peppers or broccoli for extra color. Serving Suggestion: Serve over couscous or quinoa to soak up the flavorful pan juices.