Oven Roasted Chicken And Veggies With Turmeric
A large half-sheet baking pan is an essential kitchen tool; fill them up with well-seasoned chicken and any combination of your favorite roasting veggies. The key to even cooking is being sure everything is cut up into similar sizes—and chicken thighs need a little longer to cook so team up well with root vegetables. One-pan dinners are not only efficient to make, they’re even easier to clean up.
Ingredients
- 2 pieces fresh turmeric root
- 1 large lemon
- 3 tablespoons olive oil
- Coarse salt and freshly ground pepper to taste
- 1/4 cup chopped fresh rosemary or sage
- 6 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 2 large sweet potatoes, scrubbed, cut into large chunks
- 8 ounces fresh Brussels sprouts, trimmed, halved
Instructions
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Heat oven to 425˚F. Line a large rimmed sheet pan with parchment or foil. Using a fine zester, grate the turmeric root and lemon peel into a small bowl. Halve and juice the lemon into bowl. Pour in olive oil, salt, pepper, and herbs; whisk until well blended.
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Arrange vegetables and chicken on sheet pan; pour the dressing evenly over all the ingredients.
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Bake for 30 minutes or until chicken is no longer pink in center and vegetables are tender. Cook to internal temp of 165°F.