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rosemary turmeric chicken bake

Rosemary Turmeric Chicken Bake

This rosemary turmeric chicken bake is warm, bright, and easy to make. Juicy chicken thighs are coated in turmeric, garlic, lemon, and fresh rosemary, then baked until golden. One pan. Big flavor. Zero stress.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 ½ teaspoons ground turmeric
  • 1 tablespoon fresh rosemary finely chopped
  • 4 garlic cloves smashed
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
Optional: lemon slices, red onion wedges, baby potatoes, carrots

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix olive oil, turmeric, rosemary, garlic, lemon zest, lemon juice, salt, and pepper.
  3. Add the chicken thighs to the bowl. Rub the marinade all over the chicken, including under the skin if possible.
  4. Place the chicken skin-side up in a baking dish or sheet pan.
  5. Add any optional vegetables around the chicken. Scatter lemon slices on top.
  6. Bake uncovered for 40–45 minutes, until the skin is golden and the chicken is cooked through.
  7. For extra crispy skin, broil for 2–3 minutes at the end. Watch closely.
  8. Rest for 5 minutes before serving.

Notes

  • Chicken thighs stay juicy and work best for this recipe.
  • Fresh rosemary gives the best flavor. Dried can work, but use less.
  • Turmeric stains, so use a dark bowl or wash quickly.
  • Leftovers taste even better the next day.