Easy Oven-Baked Turmeric Chicken with Vegetables
A vibrant, one-pan meal featuring golden, tender chicken thighs and roasted vegetables infused with earthy turmeric and warm spices. It's a simple, healthy dinner perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces
- 1 tbsp olive oil plus more for drizzling
- 1 tbsp ground turmeric
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lb baby potatoes halved
- 1 large red onion cut into wedges
- 1 large bell pepper any color, cut into chunks
- 1 head broccoli cut into florets
- 2 cloves garlic minced
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispy skin. Make-Ahead: The spice paste can be made 1 day ahead. Vegetables can be chopped and stored in the fridge. Substitutions: Use boneless, skinless chicken breasts or thighs, adjusting cook time to 25-30 minutes. Sweet potatoes or carrots can replace potatoes. Serving Suggestion: Pair with a fresh green salad or a dollop of yogurt for a cooling contrast.