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!
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Oh, Hi! I’m Juli.
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