Chicken Sheet Pan Dinner with turmeric-seasoned chicken thighs and vegetables is a quick, clean, easy one-pan dinner recipe. Paleo, Keto, Whole30, and delicious!
Sheet pan dinner recipes are underrepresented on this site, but I absolutely love making them when I’m feeling something squeaky clean, yet very easy to assemble.
Chicken thighs seasoned with ground turmeric, paprika, garlic powder and sea salt are packed with nutrients.
You get the lean protein from the chicken along with antioxidants from the spices.
When all is said and done, this recipe is a wholesome, nourishing, comforting meal that will make you feel like a million bucks after consuming!
Recipe Highlights:
- Low-Carb and Keto-Friendly
- Whole30
- Paleo
- Easy to prepare
- Great for batch cooking or meal prepping
- Can be made easily after work
Why Use Chicken Thighs?:
The fat content in chicken thighs keeps the meat nice and tender through the baking process. While you can use chicken breasts, it can be hit or miss if your breasts turn out tender versus dry and sinewy. If you’re a big fan of breasts, go for it!
As an alternative, you can use bone-in chicken pieces. I actually use bone-in pieces more often than not, but understand bone-in is not everyone’s jam.
How to Make Turmeric Chicken Sheet Pan Dinner:
Preheat the oven to 425 degrees F.
Spread the chopped vegetables on a sheet pan and drizzle with 2 to 3 tablespoons avocado oil. Sprinkle vegetables with sea salt and use your hands to toss everything together until all vegetables are coated with a thin layer of oil.
Lightly coat the chicken thighs with avocado oil, then sprinkle with ground turmeric, paprika, and sea salt. Use your hands to rub the oil and seasonings into the chicken thighs.
Place chicken thighs on the baking sheet atop the vegetables.
Bake 40 to 45 minutes, stirring the vegetables once half-way through, until veggies have reached desired done-ness and chicken is cooked through.
Recipe Adaptations:
- Use any of your favorite vegetables for roasting, such as sweet potato, cauliflower, bell pepper, etc.
- Make recipe low-FODMAP by omitting the onion.
- Use your favorite spices for the chicken. You can change it up with lemon pepper, dried herbs, chili powder, Cajun seasoning, onion powder, etc.
You May Also Love:
- Salmon and Root Vegetable Sheet Pan Dinner
- One Pot Creamy Tuscan Chicken
- One Pot Indian Chicken Biryani
- Butternut Squash Ginger Chicken Stir Fry
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If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Ingredients
- 4 large carrots, peeled and chopped
- 1 large crown broccoli, chopped into florets
- 2 zucchini squash, chopped
- 1 medium yellow onion, chopped
- 1 1/2 pounds boneless chicken thighs
- 3 Tbsp avocado oil, divided
- 1/2 tsp ground turmeric
- 1/2 tsp ground paprika
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 425 degrees F.
- Spread the chopped vegetables on a sheet pan and drizzle with 2 to 3 tablespoons avocado oil. Sprinkle vegetables with sea salt and use your hands to toss everything together until all vegetables are coated with a thin layer of oil.
- Lightly coat the chicken thighs with avocado oil, then sprinkle with ground turmeric, paprika, and sea salt. Use your hands to rub the oil and seasonings into the chicken thighs.
- Place chicken thighs on the baking sheet atop the vegetables.
- Bake 40 to 45 minutes, stirring the vegetables once half-way through, until veggies have reached desired done-ness and chicken is cooked through.