Oven Roasted Chicken And Veggies With Turmeric

A large half-sheet baking pan is an essential kitchen tool; fill them up with well-seasoned chicken and any combination of your favorite roasting veggies. The key to even cooking is being sure everything is cut up into similar sizes—and chicken thighs need a little longer to cook so team up well with root vegetables. One-pan dinners are not only efficient to make, they’re even easier to clean up.

Prep Time 
Cook Time 
Total Time 


2 pieces fresh turmeric root
1 large lemon
3 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1/4 cup chopped fresh rosemary or sage
6 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
2 large sweet potatoes, scrubbed, cut into large chunks
8 ounces fresh Brussels sprouts, trimmed, halved


Heat oven to 425˚F. Line a large rimmed sheet pan with parchment or foil. Using a fine zester, grate the turmeric root and lemon peel into a small bowl. Halve and juice the lemon into bowl. Pour in olive oil, salt, pepper, and herbs; whisk until well blended.

Arrange vegetables and chicken on sheet pan; pour the dressing evenly over all the ingredients.

Bake for 30 minutes or until chicken is no longer pink in center and vegetables are tender. 


Substitute in chunks of butternut squash or cauliflower, long strips of carrot, thickly sliced zucchini, or large cubes of eggplant.

Possible Substitutions 
See Nutrition Information
Cooking Method 

Raising Goodness ®

Get Social

Healthy food calls for healthy conversation. Join our online communities today.