One-Pan Turmeric Chicken
Who doesn’t love a one-pan dish? No scrubbing multiple pans, no wondering why the recipe has 57 steps. It’s a real win-win for all parties involved. But I do have to warn you about one thing – BE CAREFUL when you grab this dish. Because it’s a juicy one. And if you didn’t know this already, turmeric LOVES to stain. I grabbed a hold of this pan to take it across the room to photograph it and I tipped it just a bit too much. As the story goes, the juice went everywhere – all over the countertop, all over the floor, all over the slippers, and all over my computer cord. Luckily just the cord. It took me quite a while to get the stain out of the countertop and the floor, but I don’t think there is any chance for my computer cord. That thing will be stained a weird yellow forever. RIP computer cord. Your looks will be forever altered because of my love for turmeric.
I don’t know what it is about turmeric, but I love it. I love adding it to my instant pot rice to make the rice just a little sexier. And I love adding it to any chicken dish I’m making. If you don’t know much about turmeric, let me give you a quick breakdown that you could probably care less about:
- Turmeric has anti-inflammatory properties
- Turmeric increases antioxidant capacity of the body
- Studies have shown that turmeric can help prevent cancer
- Turmeric is linked to helping ease depression
- Turmeric might help with fighting off viruses
And then there are a ton of other benefits, but you get what I’m saying here. Turmeric is good for you. And it’s bright and colorful, which will help you feel bright and colorful.
And I need a little extra brightness in my day today. I’m currently sitting on the couch with no Jackson dog in my lap, like usual. Jackson is currently staying at the emergency vet while he gets prepped and ready to go into surgery today. He has been in a lot of pain for over a week now and it got so bad that I had to take him in so they could get him on a pain medication drip then get him into the neurology department to do an MRI. The MRI showed that he has a disc extrusion between his c2 and c3 vertebra, so today they go in to perform surgery, fix that issue, and take the pressure off his spinal cord, which is causing him terrible pain. The neurologist is top in the country and says it’s a common surgery and he should make a full recovery. But he will have to be in the hospital for 7-10 days after surgery. I was truly broken the other day before we had answers, especially since my husband was out of town throughout all of this. But now we have a plan and I just have to keep extra busy for 10 days before he gets home. I’m already planning his Welcome Home party. He’s definitely getting a puppy cake and all new toys. It’s crazy to think that I didn’t even really like dogs until I met Jackson. Now I call him my best friend. Probably sounds weird to you if you don’t have animals, but if you do, you probably get it. I can’t wait to have my best friend back home and back to snuggling on the couch every morning. Now I need to get to the gym and keep my mind busy all day! Wish him luck!
One-Pan Turmeric Chicken
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
- 3 fennel bulbs, thinly sliced
- 2lbs skin-on, bone-in chicken thighs
- 3 gold potatoes, cubed
- 1 garlic bulb, with all cloves peeled from it
- 1/3 cup melted ghee
- 2 teaspoons salt
- 2 teaspoon turmeric powder
- 1 teaspoon mustard powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- fresh parsley, for garnish
- fresh dill, for garnish
- freshly cracked black pepper
- Preheat oven to 425 degrees.
- Add the thinly sliced fennel throughout a 12inch cast iron skillet. Sprinkle with 1/2 teaspoon of salt. Place chicken thighs, gold potatoes, and peeled garlic cloves on top of the fennel, then sprinkle with 1/2 teaspoon of salt.
- In a bowl, melt ghee then add 1/2 teaspoon salt, turmeric, mustard powder, fennel, paprika, and cayenne powder, and whisk together to combined. Pour the spiced ghee on top of the chicken dish, using a basting brush to evenly distribute it throughout all the chicken and potatoes.
- Place in the oven to bake for 25 minutes, then turn oven down to 400 degrees F to cook for another 15-20 minutes, until the internal temperatures of the chicken reads 165 degrees F.
- Garnish the dish with fresh parsley and dill, the crack black pepper on top before serving!
More Chicken Dishes You Might Like:
Sheet Pan Spanish Chicken & Potatoes
Honey Mustard Crispy Chicken Salad
One-Pan Baked Lemon & Dill Chicken and Potatoes
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Oh, Hi! I’m Juli.
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16 thoughts on “One-Pan Turmeric Chicken”
Prayers to Jackson!
Best wishes on a successful surgery and speedy recovery for Jackson so he can come home happy to his welcome back party! I’m hoping you might do a post with pics so we can share in the joy of his return. I have an 8 month old frenchie boy named Ziggy and he is my world. I can only imagine what you’re going through! Stay strong. Your readers love you!
thank you so much for the support Alicia!!
thank you Cora!
I made this recipe and loved it! I too learned that tumeric can stain about everything it comes in contact with that can absorb it. It was worth the mess!
Thinking about you and Jackson through this. I 100% get it. 🙁
thank you Kendra!
Prayers for both you and Jackson. It’s so hard when are fur babies are sick!
thank you Tori!
Recipes are still printing on too many pages. I print to PDF most of the time and they are still going on two or more pages with large white areas that, if removed, would condense the length to 1 page. I know you’re still working out the kinks but thought I’d let you know. Looking forward to trying this recipe next week! Thanks again for all you do!
I didn’t have any problem printing to one page. I used the print button on the page and then using my system dialog box I just reduced the size until it went onto 1 page. It only took an extra 30 seconds and the font size is fine. Hope this helps!
Hi! I love following your blog. I have seen where you mention about being gluten intolerant. You might have said all of this somewhere in your site, but were you ever fully tested, allergies, etc? Or did you just experiment with Paleo and found that you felt better? I think I need to go the route of GF and dairy free, but honestly I’m bent about it. How did you accept and wrap your head around it?
no i’ve never been fully tested! i’ve taken an everly well test and seen my reactiveness to gluten, but haven’t seen a doctor for it. i learned by experimentation. when i cut gluten out, i felt INSTANTLY better. it was a long process to get there though, i had to take one thing out of my diet at a time to get used to it. but honestly, we have so many amazing GF and DF options these days, it’s really easy!!
To make this keto – what would you recommend to sub out potatoes?
you could just add in different vegetables that you like that hold up well in the oven, like broccoli or cauliflower
Sending lots of love and positive vibes to you, Bryan (or Brian), and Jackson! Your photography has completely evolved and is breathtaking! Two questions for you regarding that: (1) What photography course did you take (I recall hearing you mention at some point)? (2) Where did you find that beautiful moody-blue backdrop!? Okay, I lied, I have a third question/request, (3) Is it possible to share a little “behind the scenes” with us when you are shooting (perhaps insta stories)? Like, are you a tripod user or a “stand on the tallest chair and hold your breath” shooter? Do you build your own props? What do you do when lighting is just not your friend? I know I just went down the rabbit hole a little but I admire your work and would love to soak in any tips you have!
Thank you for sharing all that you do with us!
Wishing you the very most beautiful and happy day!