One Pan Turmeric Chicken and Vegetables
Last updated Aug 25, 2022
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One Pan Turmeric Chicken and Vegetables
Serves: 4-8
Total: 1 hr
Prep: 10 min
Cook: 50 min
5.0
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Recipe Preparation
- 8 Bone-In, Skin-On Chicken Thighs
- 1 tsp. Turmeric Powder
- ½ Tbsp. Dried Dill
- 1 tsp. Ground Coriander
- ½ tsp. Ground Cumin
- ½ tsp. Paprika Powder
- ½ tsp. Garlic Powder
- ¾ tsp. Salt
- ¼ tsp. Black Pepper
Step Description
1
In a large bowl, combine all of the spices, salt and pepper. Toss the chicken thighs in the spice blend until they are well coated on all sides. Set aside.
2
Toss the cabbage wedges, zucchini and carrots with one tablespoon of avocado oil and add more if needed. Lay the vegetables out on a parchment-lined sheet pan. Place the chicken thighs between the vegetables. Insert the
ThermoPro TP08S
probe into the largest chicken thigh and set the temperature to 170–175°F.
3
While the chicken is roasting, prepare the tahini sauce. Combine lemon juice and tahini. If it’s too thick, drizzle in water to thin. Mix in olive oil and a pinch of salt. Set aside.
4
Roast chicken and vegetables for 20 minutes, then carefully flip the vegetables. Continue roasting until the chicken reaches the target temperature and the thermometer beeps.
5
Drizzle tahini sauce over the chicken and vegetables. Garnish with fresh dill and serve.
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