Sheet Pan Turmeric Chicken with Cauliflower (Printable Version)
Golden turmeric chicken and caramelized cauliflower roasted together with aromatic spices in one pan for an easy, nourishing dinner.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground turmeric
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground coriander
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
→ Vegetables
11 - 1 medium head cauliflower, cut into florets
12 - 1 medium red onion, sliced into wedges
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 2 tablespoons fresh cilantro or parsley, chopped
17 - Lemon wedges for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine 1 tablespoon olive oil, turmeric, cumin, smoked paprika, coriander, salt, pepper, minced garlic, and lemon juice. Add chicken thighs and toss to coat evenly. Set aside.
03 - In a separate bowl, toss cauliflower florets and red onion wedges with 2 tablespoons olive oil, salt, and black pepper until well coated.
04 - Place marinated chicken thighs skin-side up on the prepared sheet pan. Spread cauliflower and onion evenly around the chicken.
05 - Roast in preheated oven for 35 minutes, until chicken reaches an internal temperature of 165°F and cauliflower is tender and caramelized.
06 - Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro or parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The entire meal cooks on one pan so you can actually enjoy a glass of wine instead of washing dishes for an hour.
- That moment when you pull the tray from the oven and see the chicken skin transformed into a crispy, turmeric-stained treasure is pure kitchen magic.
02 -
- The first time I made this, I crowded everything too close together and ended up with steamed rather than roasted vegetables, so give everything plenty of space.
- Patting the chicken skin completely dry before applying the spice mixture is the secret to achieving that coveted crispy exterior that makes this dish exceptional.
03 -
- Line your sheet pan with parchment paper rather than foil, as the turmeric can sometimes react with aluminum and create an off taste.
- This dish actually tastes better when the spices have 30 minutes or more to permeate the chicken, so if time allows, marinate in the morning for an even more flavorful dinner.