Easy Turmeric Chicken
An all-star turmeric chicken recipe with a delicious citrus marinade and a variety of Eastern Mediterranean spices! I use bone-in skin-on chicken leg quarters, but you can use different chicken pieces if you like. Boneless chicken is an option as well, but be sure to check out my tips for how to adjust cooking time. Serve with rice or a grain to soak up the sauce.
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 292 kcal | Sugar | 17 g |
| Carbs | 26 g | Cholesterol | 1 mg |
| Protein | 3 g | Sodium | 128 mg |
| Fat | 20 g | Fiber | 4 g |
| Sugar | 17 g | ||
| Cholesterol | 1 mg | ||
| Sodium | 128 mg | ||
| Fiber | 4 g |
Prep Time: 15 min Cook Time: 45 min Total Time: 60 min
https://www.themediterraneandish.com/mediterranean-roast-chicken-recipe-turmeric-fennel/
Ingredients
6 pieces bone-in, skin-on chicken (whole legs, breasts, or a combination), pat dry
1 large fennel bulb, cored and sliced
1 large sweet onion, sliced into half moons
2 oranges, sliced whole with the peel
1 lime, thinly sliced
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1/2 cup orange juice
1 lime, juiced
2 tablespoons yellow mustard
3 tablespoons brown sugar, plus more for sprinkling
2 teaspoons garlic powder
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon sweet paprika
Kosher salt
Black pepper
Instructions
Season the chicken. Mix the Marinade ingredients in a large mixing bowl. In a separate small bowl, mix together the Spice Mix, including salt and pepper to taste. Mix about half of the spice mix into the marinade. Pat the chicken dry and generously cover with the remainder of the spice mix, lifting the skin and applying some of the spices underneath.
Marinate the chicken. Add the seasoned chicken to marinade, along with the fennel, onion, oranges, and lime (if using). Toss to coat, then cover and refrigerate for 1-2 hours. (If you don’t have time, skip the marinating and let sit at room temperature while your oven heats.)
Roast the chicken. Preheat your oven to 475°F. Transfer the entire contents of the marinade bowl to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken’s skin is facing up. Sprinkle with a dash of salt and more brown sugar, if you like. Roast or until the chicken is cooked through (165°F) and the skin has nicely browned, 40-45 minutes.