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Turmeric herb chicken traybake with roasted potatoes, carrots, and lemon slices on a baking sheet

Turmeric Herb Chicken Traybake

Bone-in chicken thighs rubbed with turmeric, garlic, and fresh herbs, roasted on one pan with vegetables until crispy and deeply golden.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken and Rub
  • 4 pieces bone-in, skin-on chicken thighs about 200 g each
  • 1.5 tsp ground turmeric
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 1 tbsp fresh thyme leaves
  • 3 garlic cloves, minced
  • 1 lemon zest for the rub, then sliced for the pan
  • 3 tbsp olive oil divided
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper, freshly ground
Vegetables
  • 500 g baby potatoes, halved
  • 1 large red onion, cut into wedges
  • 2 medium carrots, cut into 3 cm pieces
  • 1 red bell pepper, cut into chunks
  • 1 tbsp olive oil for tossing vegetables
  • to taste salt and pepper

Method
 

Prep
  1. Heat the oven to 200 C / 400 F. Line a large rimmed baking sheet with parchment or lightly oil it.
  2. Pat the chicken thighs completely dry with paper towels and set aside.
  3. In a small bowl, mix the turmeric, chopped rosemary, thyme, minced garlic, lemon zest, 2 tablespoons of olive oil, salt, and pepper into a paste.
  4. Rub the paste all over the chicken thighs, getting under the skin where you can. Let the chicken rest at room temperature for 15 to 20 minutes.
Assemble and Roast
  1. Toss the halved potatoes, carrot pieces, red onion wedges, and bell pepper chunks with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
  2. Nestle the chicken thighs skin-side up among the vegetables. Scatter the lemon slices around the pan.
  3. Roast for 35 to 40 minutes, until the chicken skin is deep golden and crisp, the vegetables are tender at the edges, and the internal temperature of the chicken reads 74 C / 165 F.
  4. For extra-crisp skin, move the pan to the top oven rack and broil for 3 to 4 minutes, watching closely.
  5. Remove from the oven and rest the chicken for 5 minutes before serving.

Notes

Nutrition is estimated per serving based on 4 chicken thighs with all vegetables. Actual values vary with chicken size and trimming.