Turmeric Chicken Sheet Pan Dinner
A simple, one-pan roasted chicken and vegetable dinner seasoned with turmeric and paprika.
Equipment
- Sheet Pan
- Mixing Bowl
- Measuring Spoons
- Knife
- Cutting Board
- Tongs or spatula
Ingredients
- 4 large carrots peeled and chopped
- 1 large crown broccoli chopped into florets
- 2 zucchini squash chopped
- 1 medium yellow onion chopped
- 1 1/2 pounds boneless chicken thighs
- 3 Tbsp avocado oil divided
- 1/2 tsp ground turmeric
- 1/2 tsp ground paprika
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chopped carrots, broccoli florets, zucchini, and chopped onion on a rimmed sheet pan.
- Drizzle the vegetables with 2 to 3 tablespoons of avocado oil and sprinkle with half of the sea salt; toss with your hands or tongs until evenly coated.
- Lightly coat the chicken thighs with the remaining avocado oil.
- Season the chicken on both sides with the ground turmeric, ground paprika, and the remaining sea salt, rubbing the spices into the meat.
- Arrange the seasoned chicken thighs on top of the vegetables on the sheet pan in a single layer.
- Bake for 40 to 45 minutes, stirring the vegetables once halfway through, until the vegetables are tender and the chicken is cooked through.
- Remove from the oven and let rest a few minutes before serving.
Notes
- Toss vegetables so they roast evenly.
- Check chicken for doneness; juices should run clear.
- Adjust salt to taste before serving.