Easy Turmeric Chicken Recipe
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 turmeric chicken and fennel with rice or a grain to soak up the sauce.
Servings: 6 servings
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup orange juice
- 1 lime, juice of
- 2 tbsp yellow mustard
- 3 tbsp brown sugar, more for later
- 2 teaspoons all-natural garlic powder
- 1 1/2 teaspoons ground turmeric
- 1 tsp ground coriander
- 1 tsp sweet paprika
- Kosher salt and black pepper
- 1 large fennel bulb, cored, sliced
- 1 large sweet onion, sliced into half moons
- 6 pieces bone-in skin-on chicken, chicken legs or breasts, or a combination
- 2 Oranges, unpeeled, sliced
- 1 lime, thinly sliced (optional)
Instructions
- Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
- In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
- Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
- Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
- When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
- Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.
Video
Notes
- How to know when chicken is cooked? Cooked chicken will have an internal temperature of 165°F when measured with a meat thermometer. If you don’t have a meat thermometer, cut the chicken open near a bone and examine the juices. If they are bloody or pink, the chicken still needs time. When the juices run clear, the chicken is cooked.
- What to serve with turmeric chicken: Rice or another grain works well so that you don’t waste any of the sublime golden sauce. I like Lebanese rice or plain basmati rice here. You could also definitely serve turmeric chicken with a salad, whether you want a crunchy cucumber salad, or a more substantial farro salad or bean salad.
- How to store leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days. Use a glass container so the turmeric doesn't stain.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices, and more.
Nutrition
Calories: 292.4kcal | Carbohydrates: 25.5g | Protein: 3.1g | Fat: 19.9g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 14.1g | Trans Fat: 0.002g | Cholesterol: 0.8mg | Sodium: 127.6mg | Potassium: 458mg | Fiber: 4.3g | Sugar: 16.8g | Vitamin A: 370.3IU | Vitamin C: 47.9mg | Calcium: 79mg | Iron: 1.6mg
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