Turmeric Chicken Tray Bake
For extra flavour, allow chicken thighs to marinate for at least an hour before cooking, however, this turmeric chicken can also be cooked immediately and still provide incredible flavour.
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 6 servings 1x -
Category: Mains -
Cuisine: Dairy-Free, Gluten-Free, Paleo
- Diet: Gluten Free
Category:
Cuisine:Ingredients
chicken:
- 6 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh coriander, to serve
vegetables:
- 6 carrots, peeled and chopped
- 1 head cauliflower, florets removed
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 pinch black pepper
Instructions
- Preheat oven to 400°F.
- In a large bowl, add chicken thighs and cover with olive oil, turmeric, garlic powder, onion powder, salt and pepper. Using your hands or thongs, toss the chicken thighs in the oil and spices until they are well coated. Set aside.
- On a large baking sheet, add chopped carrots, cauliflower and red onion, drizzle with olive oil, sprinkle with cumin, salt and pepper and, using your hands, and toss to combine.
- On the same baking sheet, add chicken thighs, skin side up, nuzzling them in between the vegetables.
- Transfer baking sheet to the oven to roast for 40-45 minutes or until the chicken skin is crispy and the veggies are tender.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 343 calories
- Sugar: 10 grams
- Fat: 14 grams
- Carbohydrates: 23 grams
- Fiber: 7 grams
- Protein: 34 grams
Find it online: https://kaynutrition.com/turmeric-chicken-tray-bake/