An all-star turmeric chicken recipe with a delicious citrus marinade and a variety of Eastern Mediterranean spices! I use bone-in skin-on chicken leg quarters, but you can use different chicken pieces if you like. Boneless chicken is an option as well, but be sure to check out my tips for how to adjust cooking time. Serve with rice or a grain to soak up the sauce.
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
4.86 stars (47 reviews)
Keywords
baked chicken, roast chicken, turmeric recipes
Ingredients
6 pieces bone-in, (skin-on chicken (whole legs, breasts, or a combination), pat dry)
1 large fennel bulb, (cored and sliced)
1 large sweet onion, (sliced into half moons)
2 oranges, (sliced whole with the peel)
1 lime, (thinly sliced)
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1/2 cup orange juice
1 lime, (juiced)
2 tablespoons yellow mustard
3 tablespoons brown sugar, (plus more for sprinkling)
2 teaspoons garlic powder
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon sweet paprika
Kosher salt
Black pepper
Categories
Entree
Cuisine
Mediterranean
Steps
Season the chicken. Mix the Marinade ingredients in a large mixing bowl. In a separate small bowl, mix together the Spice Mix, including salt and pepper to taste. Mix about half of the spice mix into the marinade. Pat the chicken dry and generously cover with the remainder of the spice mix, lifting the skin and applying some of the spices underneath.
Marinate the chicken. Add the seasoned chicken to marinade, along with the fennel, onion, oranges, and lime (if using). Toss to coat, then cover and refrigerate for 1-2 hours. (If you don’t have time, skip the marinating and let sit at room temperature while your oven heats.)
Roast the chicken. Preheat your oven to 475°F. Transfer the entire contents of the marinade bowl to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken’s skin is facing up. Sprinkle with a dash of salt and more brown sugar, if you like. Roast or until the chicken is cooked through (165°F) and the skin has nicely browned, 40-45 minutes.
Nutitrion
Serving Size: 1 serving
Calories: 292.4 kcal
Carbohydrates: 25.5 g
Protein: 3.1 g
Fat: 19.9 g
Saturated Fat: 2.7 g
Trans Fat: 0.002 g
Cholesterol: 0.8 mg
Sodium: 127.6 mg
Sugar: 16.8 g
Unsaturated Fat: 16.5 g
Reviews
Dana on 2025-05-13 (5 stars): Easy and delicious!!
Tricia on 2025-01-18 (5 stars): This was outstanding! I marinaded the chicken for about two hours then fried it. My family and I loved it. It was easy to make. I made chicken salad from the leftovers for lunch sandwiches. 100% will make again!
Marcia Christiansen on 2024-02-25 (5 stars): This was my first attempt at making a dish from this site, and I'm so glad I did! The chicken was so flavorful and the leftovers were great a day later. The chicken was so moist as well. It's definitely a keeper.
Anna on 2024-01-12 (5 stars): I made this dish tonight for dinner. I cannot believe how incredible it tastes! This dish is also so beautiful and worthy of serving for guests. My husband absolutely devoured his dinner. I was hesitant about adding the lime slices after reading some of the previous comments, but honestly it was perfect and I can’t figure out why people said the dish was bitter. Are they eating the lime slices with the rind on?? That is the only way this dish would be bitter. The flavors combine to make the most perfect dinner. I did add the salt and brown sugar on top before baking as the recipe suggests and I’m so glad I did because it really adds to the flavors of this very complex dish. I cooked some quinoa and served this over the quinoa and it was amazing. You really don’t need anything else. I will be making this over and over! Thank you Suzy!
Rensie on 2023-04-04 (5 stars): So delicious, light, and perfect for summer. Did not add the lime slices as I figured that would be a bit bitter but did include the lime juice. I also skipped the white wine because I did not want to open a whole bottle and instead substituted with a dash of white wine vinegar (which I think helped tenderize the chicken while marinating).
