Description

A flavorful and healthy Turmeric Roasted Chicken and Sweet Potatoes recipe featuring tender chicken drumsticks and thighs roasted with sweet potatoes, shallots, and aromatic spices including turmeric, garlic, and ginger. This easy one-pan dish is perfect for a nutritious weeknight dinner with a vibrant golden color and a deliciously fragrant aroma.

Ingredients

Scale

Vegetables

2 large shallots (peeled and quartered)
2 sweet potatoes or yams (peeled, sliced 1-inch thick and quartered – 14 oz)
2 garlic cloves (minced or pressed through garlic press)

Spices and Seasoning

2 teaspoons ground turmeric (divided)
1 teaspoon garlic powder
1 teaspoon ground ginger
2 teaspoons kosher salt (divided)
1/2 teaspoon Herbs De Provence or poultry seasoning

Protein

4 skinless chicken drumsticks (on the bone)
4 skinless chicken thighs (on the bone)

Liquids and Oils

2 tbsp olive oil
juice of 1 lemon
1/3 cup white wine (or chicken broth for Whole30/Paleo)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the chicken and sweet potatoes for optimal caramelization and flavor.
Prepare Vegetables: In a large mixing bowl, combine the quartered shallots, sweet potatoes, minced garlic, 1 teaspoon turmeric, garlic powder, ground ginger, 1 teaspoon kosher salt, and olive oil. Toss everything thoroughly until the vegetables are evenly coated with the spices and oil.
Arrange Vegetables: Transfer this seasoned vegetable mixture into a 9 x 13-inch baking dish or casserole pan, spreading it out evenly in a single layer to allow for even roasting.
Season Chicken: Add the skinless chicken drumsticks and thighs to the now-empty mixing bowl. Season them with the lemon juice, remaining 1 teaspoon salt, remaining 1 teaspoon turmeric, and Herbs de Provence or poultry seasoning. Toss the chicken well to ensure all pieces are evenly coated with the marinade and spices.
Assemble Dish: Place the seasoned chicken pieces directly over the bed of vegetables in the baking dish. Drizzle any leftover marinade from the bowl on top of the chicken, then pour the white wine gently around the edges of the dish to add moisture and flavor during roasting.
Roast Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Roast for 45 minutes to allow the chicken and vegetables to cook through while locking in moisture.
Finish Roasting Uncovered: After 45 minutes, remove the foil. Turn the chicken pieces and stir the sweet potatoes for even cooking. Continue roasting uncovered for about 15 minutes more, or until the chicken is fork-tender and the sweet potatoes are soft and golden.
Serve: Spoon some of the pan sauce over the chicken and vegetables before serving to enhance the vibrant turmeric flavor and juiciness. Enjoy your wholesome turmeric roasted chicken and sweet potatoes!

Notes

Removing the chicken skin lowers the calorie content, but cooking with skin on also yields a delicious result with crispier texture.
You can substitute your favorite chicken pieces; drumsticks and thighs are ideal but bone-in chicken breasts work well too.
Sweet potatoes can be swapped with butternut squash or diced regular potatoes according to preference or seasonality.
Wear gloves when handling turmeric powder as it can stain skin and surfaces very easily.

Nutrition

Serving Size: 2 pieces chicken, 1/2 sweet potato
Calories: 516 kcal
Sugar: 5.5 g
Sodium: 857 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3.5 g
Protein: 55.5 g
Cholesterol: 249 mg