Get ready to tantalize your taste buds with a burst of Mediterranean flavors in our Sheet Pan Lemon Turmeric Chicken and Potatoes! This vibrant dish not only delivers a zesty kick but also ensures a hassle-free cooking experience—perfect for busy weeknights or a delightful weekend dinner. With just a handful of ingredients and minimal cleanup, you’ll wonder why you haven’t tried this recipe sooner. Join us as we guide you through creating a succulent chicken dish paired with golden, roasted baby potatoes that are sure to impress your family and friends. Let’s dive in!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 lb baby potatoes, quartered
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 lemon, juiced and zested
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your chicken and potatoes will cook evenly and develop a nice golden color.
- In a large mixing bowl, combine the olive oil, turmeric, lemon juice, lemon zest, salt, and pepper. Whisk them together until well combined to create a flavorful marinade.
- Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Allow them to marinate for about 10 minutes while you prepare the potatoes.
- In another bowl, toss the quartered baby potatoes with a drizzle of olive oil, salt, and pepper until they are evenly coated. This will help them roast nicely in the oven.
- On a large sheet pan, arrange the marinated chicken thighs in the center, skin-side up, leaving space around them for the potatoes.
- Spread the seasoned baby potatoes around the chicken thighs on the sheet pan. Make sure they are in a single layer for even cooking.
- Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.
- Once cooked, remove the sheet pan from the oven and let it rest for about 5 minutes. This allows the juices in the chicken to redistribute, making it more tender.
- Before serving, garnish the dish with freshly chopped parsley for a pop of color and added flavor.
- Serve the lemon turmeric chicken and potatoes warm, enjoying the vibrant Mediterranean flavors in each bite.
Tips
- Marinate for Maximum Flavor: While 10 minutes of marinating is sufficient, if you have extra time, consider marinating the chicken thighs for up to an hour in the fridge. This will enhance the flavor and tenderness of the meat.
- Use Fresh Ingredients: Fresh lemon juice and zest elevate the flavor profile of this dish. Opt for fresh parsley as a garnish for a vibrant touch and added freshness.
- Cut Potatoes Evenly: To ensure even cooking, make sure to quarter the baby potatoes into similar sizes. This will help them roast perfectly alongside the chicken.
- Check for Doneness: Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C). This guarantees that it is safe to eat and juicy.
- Experiment with Vegetables: Feel free to add other vegetables like bell peppers or carrots to the sheet pan for extra nutrition and color. Just make sure to adjust the cooking time as needed.
- Serve with a Side: Pair this dish with a fresh salad or a side of steamed vegetables to create a well-rounded meal that’s both satisfying and healthy.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 28g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 140mg
