Description

This turmeric roasted chicken and sweet potatoes recipe is a flavorful and hearty meal featuring tender chicken pieces seasoned with turmeric, ginger, and herbs, roasted alongside sweet potatoes and shallots to perfection. The combination of aromatic spices and a splash of white wine creates a deliciously savory sauce, making this dish both comforting and nutritious.

Ingredients

Scale

Vegetables and Aromatics

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

Spices and Seasonings

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

Proteins

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

Liquids and Oils

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

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
Combine Vegetables and Seasonings: In a large mixing bowl, toss together the quartered shallots, sweet potatoes, minced garlic, 1 teaspoon turmeric, garlic powder, ground ginger, 1 teaspoon kosher salt, and olive oil until everything is evenly coated.
Arrange Vegetables: Spoon this mixture evenly into a 9 x 13-inch baking dish or casserole pan, spreading it out in a single layer.
Season the Chicken: Add the chicken drumsticks and thighs to the same mixing bowl. Season with the lemon juice, the remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence. Toss the chicken to coat it thoroughly with the marinade.
Layer Chicken over Vegetables: Place the seasoned chicken pieces over the roasted vegetable mixture in the baking dish. Drizzle any leftover marinade from the bowl over the chicken for extra flavor.
Add Wine and Cover: Pour the white wine around the sides of the baking dish to keep the chicken moist during cooking. Cover the dish with aluminum foil to trap steam and moisture.
Roast Covered: Place the covered dish in the preheated oven and roast for 45 minutes.
Uncover and Finish Roasting: Remove the foil, turn the chicken and sweet potatoes to ensure even cooking, and continue roasting uncovered for about 15 more minutes until the chicken is fork-tender and the sweet potatoes are soft.
Serve: Spoon the flavorful sauce that forms in the pan over the chicken and vegetables, and serve warm.

Notes

Removing the skin lowers calories, but the dish is delicious whether skinless or with skin.
You can use any favorite chicken pieces; drumsticks and thighs work well, but bone-in chicken breasts are also great.
Sweet potatoes can be swapped with butternut squash or diced potatoes for variation.
Wear gloves when handling turmeric to prevent staining your hands.

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: 13 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3.5 g
Protein: 55.5 g
Cholesterol: 249 mg