Easy Oven-Baked Turmeric Chicken and Broccoli
A vibrant, one-pan meal featuring juicy chicken thighs and roasted broccoli florets tossed in a golden, aromatic turmeric spice blend. This simple recipe delivers maximum flavor with minimal cleanup, perfect for a healthy weeknight dinner.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs patted dry
- 1 lb broccoli florets cut into bite-sized pieces
- 3 tbsp olive oil divided
- 1.5 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp lemon zest optional, for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F to maintain crispness or in the microwave. Make-Ahead: You can chop the broccoli and mix the spice blend up to 2 days in advance. Variations: Feel free to substitute chicken breasts (reduce cook time by 5 minutes) or use cauliflower, Brussels sprouts, or bell peppers instead of broccoli. Serving Suggestion: This dish pairs beautifully with quinoa, brown rice, or a simple couscous salad.