Description

This Turmeric Roasted Chicken and Sweet Potatoes recipe is a vibrant, flavorful one-pan meal combining tender, skinless chicken drumsticks and thighs with sweet potatoes infused with turmeric, garlic, and warming spices. Roasting enhances the natural sweetness of the potatoes while the savory chicken absorbs a bright lemon and herb marinade. Perfect for a nutritious, comforting dinner that’s easy to prepare and roasted to juicy perfection.

Ingredients

Scale

Vegetables and Aromatics

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

2 tablespoons olive oil
4 skinless chicken drumsticks (on the bone)
4 skinless chicken thighs (on the bone)
Juice of 1 lemon
1/3 cup white wine (or chicken broth as a Whole30/Paleo swap)

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Instructions

Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the quartered shallots and sweet potatoes with minced garlic, 1 teaspoon ground turmeric, garlic powder, ground ginger, 1 teaspoon kosher salt, and olive oil. Toss thoroughly to coat all pieces evenly.
Arrange Vegetables in Baking Dish: Transfer the coated vegetable mixture into a 9 x 13-inch baking dish or casserole pan, spreading it out evenly in a single layer to ensure even roasting.
Prepare Chicken Marinade: In the same mixing bowl used earlier, add the skinless chicken drumsticks and thighs. Season with the juice of one lemon, the remaining 1 teaspoon turmeric, 1 teaspoon salt, and Herbs De Provence. Toss well to ensure the chicken pieces are fully coated with the marinade.
Add Chicken to Baking Dish: Arrange the marinated chicken legs neatly over the layer of vegetables in the baking dish. Drizzle any remaining marinade from the bowl over the chicken to maximize flavor.
Add Liquid and Cover: Pour the white wine around the edges of the dish, avoiding directly pouring it over the chicken to keep the seasoning intact. Cover the dish with aluminum foil to trap moisture during roasting.
Roast Covered: Place the dish in the preheated oven and roast for 45 minutes covered. This slow cooking will infuse flavors and begin tenderizing the chicken and vegetables.
Uncover and Finish Roasting: After 45 minutes, remove the foil. Turn the chicken and sweet potatoes carefully to promote even cooking and browning. Continue roasting uncovered for about 15 more minutes until the chicken is fork-tender and fully cooked, and the sweet potatoes are soft and caramelized at the edges.
Serve: Spoon some of the pan juices and sauce over the chicken and sweet potatoes before serving to enhance moisture and flavor. Enjoy immediately.

Notes

Removing the chicken skin lowers calories, but cooking with skin on yields a richer flavor and crisp texture.
You can use any preferred bone-in chicken pieces; drumsticks and thighs provide great flavor and juiciness, but bone-in chicken breasts also work well.
Sweet potatoes can be substituted with butternut squash or diced potatoes to vary the vegetable component.
It’s advisable to wear gloves when handling turmeric as it stains skin easily and deeply.

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