Turmeric Lemon Chicken
Brighten up your dinner table with this vibrant and flavorful Turmeric Lemon Chicken recipe! This easy-to-make dish combines the earthy warmth of turmeric, the zesty kick of fresh lemon juice and zest, and the perfect balance of smoky cumin and paprika. Juicy bone-in, skin-on chicken thighs are marinated for maximum tenderness—optionally with creamy Greek yogurt—then seared to golden perfection before finishing in the oven for a succulent, crisp-skinned result. Ideal for busy weeknights or special occasions, this dish is ready in under an hour and pairs beautifully with rice, roasted vegetables, or a crisp green salad. Garnished with fresh parsley, this wholesome, aromatic meal is sure to impress with every bite. Perfect for fans of healthy, bold-flavored meals, it’s a must-try recipe that proves simple ingredients can deliver extraordinary taste.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 4 cloves Garlic (minced)
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 cup Greek yogurt (optional, for marinating)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine turmeric powder, ground cumin, paprika, minced garlic, lemon juice, lemon zest, olive oil, salt, and black pepper.
Optional: For extra tenderness, mix in the Greek yogurt to create a creamy marinade.
Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken thighs, skin-side down, for 3-4 minutes until golden and crispy. Flip the chicken and sear the other side for 2 minutes.
Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with its juices halfway through cooking.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley and serve with a side of rice, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.9 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
