One-Pan Turmeric Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


  • 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


  1. Preheat oven to 425 degrees.
  2. 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. 
  3. 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.
  4. 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.
  5. Garnish the dish with fresh parsley and dill, the crack black pepper on top before serving!