ONe Pan Turmeric Chicken and vegetables
- 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
- 1 medium Red Cabbage, cut into 8-12 wedges
- 1-2 Zucchini, cut into half moons
- 2 Large Carrots, cut into rounds
- 1-2 Tbsp. Avocado Oil
- 3 Tbsp. Tahini
- 1 Tbsp. Olive Oil
- Juice from ½ Lemon
- Water to thin, as needed
- Pinch of Salt
- Fresh Dill for Garnish
How to Make it
Step 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.
Step 2. Toss the cabbage wedges, zucchini and carrots with one tablespoon of avocado oil and add a little more if needed. Lay the vegetables out on a large parchment covered sheet pan. Lay the chicken thighs in between the vegetables. Place the ThermoPro thermometer probe into the largest chicken thigh and set the temperature around 170-175 degrees Fahrenheit.
Step 3. While the chicken is roasting, prepare the tahini sauce. Combine the lemon just and tahini together. If the tahini is too thick, you can drizzle in water until it reaches a thinner consistency. Mix in the olive oil and a pinch of salt. Set the tahini sauce aside.
Step 4. Roast the chicken and vegetables in oven for 20 minutes, then carefully flip over the vegetables. Continue roasting until the desired internal temperature is reached and the thermometer beeps.
Step 5. Drizzle the tahini sauce over the chicken and vegetables and garnish with fresh dill before serving.