4.9 from 92 votes
Easy Turmeric Chicken Recipe
This turmeric chicken is marinated in a mixture of olive oil, white wine, orange juice, lime juice, mustard, brown sugar, and a blend of turmeric, garlic powder, coriander, and paprika. The chicken pieces are generously seasoned and baked with fennel, onion, and citrus slices, which infuse the dish with bright and warm flavors. The combination results in tender, richly colored chicken with a golden sauce that pairs nicely with rice or fresh salads.
Prep Time
15 mins
Cook Time
45 mins
Servings:
6
servings
Calories:
2924 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine dry
- 1/2 cup orange juice
- 1 lime juice of
- 2 tbsp yellow mustard
- 3 tbsp brown sugar more for later
- 2 teaspoons garlic powder all-natural
- 1 1/2 teaspoons Turmeric ground
- 1 tsp ground coriander
- 1 tsp paprika sweet
- kosher salt
- black pepper
- 1 fennel bulb cored, sliced, large
- 1 sweet onion sliced into half moons, large
- 6 pieces chicken chicken legs or breasts, or a combination, bone-in skin-on
- 2 orange unpeeled, sliced
- 1 lime thinly sliced (optional
Instructions
- Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
- In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
- Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
- Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
- When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
- Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.
Cup of Yum
Notes
- Check chicken doneness by ensuring internal temperature reaches 165°F or juices run clear when cut near a bone.
- Serve turmeric chicken with rice or grains to catch the flavorful sauce; plain basmati or Lebanese rice work well.
- Salads such as cucumber, farro, or bean salad provide fresh contrast alongside this rich dish.
- Store leftovers in a glass container refrigerated up to 4 days to prevent turmeric staining.
Nutrition Information
Calories
292.4kcal
(15%)
Carbohydrates
25.5g
(9%)
Protein
3.1g
(6%)
Fat
19.9g
(31%)
Saturated Fat
2.7g
(14%)
Polyunsaturated Fat
2.4g
(14%)
Monounsaturated Fat
14.1g
(71%)
Trans Fat
0.002g
(0%)
Cholesterol
0.8mg
(0%)
Sodium
127.6mg
(5%)
Potassium
458mg
(10%)
Fiber
4.3g
(17%)
Sugar
16.8g
(34%)
Vitamin A
370.3IU
(7%)
Vitamin C
47.9mg
(53%)
Calcium
79mg
(8%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 2924
% Daily Value*
| Calories | 292.4kcal | 15% |
| Carbohydrates | 25.5g | 9% |
| Protein | 3.1g | 6% |
| Fat | 19.9g | 31% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 14.1g | 71% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 0.8mg | 0% |
| Sodium | 127.6mg | 5% |
| Potassium | 458mg | 10% |
| Fiber | 4.3g | 17% |
| Sugar | 16.8g | 34% |
| Vitamin A | 370.3IU | 7% |
| Vitamin C | 47.9mg | 53% |
| Calcium | 79mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.