One-Pan Turmeric Chicken
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 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
Instructions
- 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!
Find it online: https://paleomg.com/one-pan-turmeric-chicken/