Easy Turmeric Chicken

This turmeric chicken recipe is a no-fail situation that takes just 15 minutes of hands on time–the oven does the rest! It’s loaded with flavor from the savory, warming spice mix, and an easy marinade of olive oil, white wine, and citrus. Everything cooks in one pan! 

While it roasts, you’ll have plenty of time to make a quick side of basmati rice or bulgur, throw together a side salad, or simply relax with a glass of wine. After about 40 minutes, the chicken turns golden and crisp, and the fennel and citrus become deliciously caramelized. The result is a comforting, flavorful dinner with just the right balance of sweet, earthy, and bright.

Turmeric Chicken Ingredients 

Here’s what you’ll need to make this turmeric chicken recipe:

• Marinade: Extra virgin olive oil, white wine, orange juice, lime juice, yellow mustard, brown sugar, salt, and pepper.
• Spice rub: This is where the star of the show, turmeric, comes in. It’s combined with garlic powder, coriander, paprika, kosher salt, and pepper. 
• Chicken: I used whole chicken legs (the thigh and drumstick), but you could also use breasts, a combination of the two, or a whole chicken cut into 6 or 8 pieces.
• Vegetables and more: Fresh fennel has a strong anise kick when raw, but this transforms into a delightful sweetness when it’s roasted. I also add some sweet onion and unpeeled sliced oranges.

How to Make Turmeric Chicken

One of my favorite things about turmeric chicken is that it is so dang easy. You only spend about 15 minutes of hands-on time! After that, your refrigerator and oven do most of the heavy lifting. Here’s how to make it:

• Make the marinade. In a large mixing bowl, mix together 1/2 cup each olive oil, white wine, and orange juice. Juice in 1 lime and season with 2 tablespoons yellow mustard and 3 tablespoons brown sugar. 
• Make the spice mix. In a separate small bowl, mix together the 2 teaspoons garlic powder, 1 1/2 teaspoons ground turmeric, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, and salt and pepper to taste. 
• Season the chicken. 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 1 sliced fennel bulb, 1 large sliced onion, 2 sliced oranges, and 1 sliced lime (optional). 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 turmeric 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.

What to Serve with Turmeric Chicken

The sauce is the real money-maker here, you’ll want something to soak it up. Simple basmati rice comes to mind, or pita bread for dipping. Start with something crisp and fresh, like cucumber salad. 

More Weeknight Roasted Chicken Recipes

Meat and Poultry

Citrus Rosemary Chicken

Greek

Greek Sheet-Pan Chicken

Meat and Poultry

Garlic Dijon Chicken

Entree

Easy Balsamic Chicken

Browse all Mediterranean recipes. 

Visit Our Shop.