Sheet Pan Chicken with Turmeric

Erin Sands — Thu, 15 Feb 2018 17:00:30 +0000

Looking for a quick and easy dinner that is healthy and delicious? This one-pan chicken dish is loaded with flavor. The anti-inflammatory turmeric makes a smooth sauce and the chicken crisps up nicely along with the chickpeas. The fennel and red onions carmelize which enhances their sweet flavor. Adding the carrots makes this a complete dinner you can throw together on any weeknight!

Sheet-Pan Chicken With Turmeric

Servings4-6 servings

Cook Time1 hour

Ingredients

13-1/2 pound chicken, cut into parts,(or bone-in chicken thighs and legs)
sea salt and pepper
1Tbsp ground turmeric
215-ounce cans chick peasdrained and rinsed
1Tbsp fennel seed
1teaspoon ground cumin
1large red onion, sliced
1 fennel bulb, fronds removed,sliced
4large carrots,peeled and sliced on a bias
2Tbsp extra virgin olive oil

Instructions

Preheat oven to 425 degrees.
Season chicken with salt and pepper and teaspoon of turmeric. Place on a parchment-lined rimmed baking sheet.
Combine chickpeas, fennel seed, cumin, red onion, fennel, and carrots in a large bowl. Add olive oil, turmeric, and season with salt and pepper. Toss to coat. Pour vegetables over chicken, and spread in pan.
Cook for one hour until chicken is browned and chickpeas are crispy. Serve.

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fennel - Erin Sands

Sheet Pan Chicken with Turmeric