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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've fallin' in love with the pungent-tangy combination of turmeric and lemon with chicken. The turmeric gives the chicken a vivid yellow color. Per Dr Weil: turmeric appears to have significant anti-inflammatory and cancer-protective effects. Read more . This recipe also works with other cut-up chicken on the bone but is best with thighs. Ingredients:
1 - 1 1/2 pound of chicken thighs, with skin and bone |
1 lemon |
4 cloves of garlic |
1 1/2 teaspoons turmeric |
1/2 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1 1/2 teaspoon kosher salt |
1 teaspoon olive oil |
Directions:
1. Preheat oven to 400 degrees F.
2. Peel the garlic cloves place in a roasting pan with the chicken thighs (chicken should be in one layer). Slice the lemon into 4 slices. Squeeze the lemons on top of the chicken and then place the squeezed lemons into the roasting pan. Sprinkle on the spices and salt and drizzle on the oil. Rub the spices into the chicken.
3. Place the roasting pan into the oven and roast for 20 minutes.
4. Remove the roasting pan and baste the chicken with the drippings.
5. Place the pan back in the oven and increase the heat to 425 degrees. Roast for another 25-30 minutes until tender and golden brown.
6. Optional: Smash the roasted garlic cloves into the pan drippings and drizzle over the finished chicken.
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