Sheet Pan Lemon Thyme Turmeric Chicken and Veggies
Sheet Pan Lemon Thyme Turmeric Chicken and Veggies
Serves 4
Ingredients
For the chicken:
1.5 lbs boneless skinless chicken thighs
zest from 1/2 a lemon
1 tablespoon lemon juice
1.5 teaspoons turmeric powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
salt & pepper
oil of choice
For the veggies:
12 ounce bag of broccoli florets (or one medium broccoli crown cut into florets)
12 ounce bag of tri-color baby potatoes (or about 1 large chopped sweet potato)
1-2 bell peppers, chopped
1 small white onion, sliced
salt & pepper
1/4 teaspoon garlic powder
oil of choice
5-6 sprigs of fresh thyme
Directions
Preheat oven to 450 degrees
In a large bowl, coat the chicken with 1 tsp oil, turmeric, smoked paprika, garlic powder, lemon juice and lemon zest. Season liberally with salt and pepper and arrange on a parchment lined baking sheet.
Toss potatoes with 2 tsp of oil, salt, pepper and garlic powder. Arrange in a single layer on the baking sheet apart from the chicken.
Once the oven has pre-heated, cook chicken and potatoes for 10 minutes. Meanwhile, toss the remaining veggies and thyme with 2 tsp oil (enough to lightly coat), salt and pepper.
After 10 minutes, arrange the remaining veggies on the baking sheet around the chicken and potatoes. Cook for an additional 12-15 minutes (until veggies are tender and chicken thighs are cooked through).