Turmeric Chicken with Roasted Veggies
This turmeric chicken with roasted veggies is a simple sheet-pan dinner. Juicy chicken thighs are marinated in warm spices, then roasted alongside colorful vegetables for a healthy, flavorful meal that’s easy enough for weeknights.
Yield: 4 people
Cost: $14
Materials
For the Chicken
- 4 bone-in skin-on chicken thighs
- 1 ½ teaspoons ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Juice of ½ lemon
- Salt and black pepper to taste
For the Veggies
- 1 bunch asparagus trimmed
- 2 medium carrots sliced into sticks
- 1 small red onion cut into wedges
- 1 red bell pepper sliced
- 2 tablespoons olive oil
- ½ teaspoon ground turmeric
- Salt and black pepper to taste
Optional Garnish
- Fresh parsley or cilantro chopped
- Extra lemon wedges
Instructions
- Marinate the chicken: Pat chicken thighs dry. In a bowl, mix turmeric, paprika, cumin, garlic, olive oil, lemon juice, salt, and pepper. Coat chicken well. Let rest at least 20 minutes or overnight.
- Prepare veggies: Toss asparagus, carrots, onion, and bell pepper with olive oil, turmeric, salt, and pepper. Spread evenly on a sheet pan.
- Roast: Preheat oven to 425°F (220°C). Place chicken thighs on one side of the pan and veggies on the other. Roast 30–35 minutes, flipping veggies halfway, until chicken reaches 165°F (74°C).
- Rest and serve: Let chicken rest 5 minutes. Garnish with parsley and lemon wedges. Serve hot.
Notes
Chicken breasts can be used, but cook for 20–25 minutes to prevent drying out.
You can swap veggies for zucchini, cauliflower, or sweet potatoes—adjust roasting time if needed.
Leftovers store well in the fridge for 3 days.