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turmeric roasted chicken with fennel and citrus on a wooden table with a silver spoon to the side.
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4.86 from 47 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 6
Author: Suzy Karadsheh

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

For the Marinade

  • 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

For the Spice Mix

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.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
  • To use boneless chicken: You’d need to tweak the recipe so the chicken stays moist—especially if you use breasts, which are much less forgiving:
    • Pound the chicken so it is more or less uniform in thickness. This will promote even cooking. 
    • Set the oven to 425°F instead of 475.
    • Cover the chicken in foil for the first 10 minutes of roasting. This allows steam to cook the chicken from the inside out. 
    • The chicken should be cooked in about 18 minutes.
Be warned: Turmeric stains! Powdered turmeric is easier to use, but it does stain hands, clothes, and plastic containers. It’s a good idea to wear gloves because your fingers and fingernails will be dyed yellow! 

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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