Description

This Turmeric Roasted Chicken and Sweet Potatoes recipe combines succulent skinless chicken drumsticks and thighs with vibrant turmeric-spiced sweet potatoes and shallots. Roasted to perfection in the oven, it offers a flavorful and wholesome meal infused with aromatic herbs and a touch of white wine. Perfect for a comforting dinner that’s both healthy and delicious.

Ingredients

Scale

Vegetables

2 large shallots, peeled and quartered
2 sweet potatoes or yams (14 oz), peeled, sliced 1-inch thick and quartered
2 garlic cloves, minced or pressed

Spices and Seasonings

2 teaspoons ground turmeric (divided)
1 teaspoon garlic powder
1 teaspoon ground ginger
2 teaspoons kosher salt (divided)
1/2 teaspoon Herbs De Provence or poultry seasoning

Protein

4 skinless chicken drumsticks (on the bone)
4 skinless chicken thighs (on the bone)

Other Ingredients

2 tablespoons olive oil
Juice of 1 lemon
1/3 cup white wine (or chicken broth for Whole30/paleo swap)

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Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
Prepare Vegetables: In a large mixing bowl, combine the quartered shallots, sweet potatoes, minced garlic, 1 teaspoon turmeric, garlic powder, ground ginger, 1 teaspoon kosher salt, and olive oil. Toss until all ingredients are thoroughly combined and well-coated with the spices and oil.
Arrange Vegetables: Spoon the seasoned vegetable mixture evenly into a 9 x 13-inch baking dish or casserole pan, spreading it in a single layer to ensure even roasting.
Season Chicken: In the same mixing bowl, add the skinless chicken drumsticks and thighs. Season with the lemon juice, remaining 1 teaspoon turmeric, 1 teaspoon kosher salt, and Herbs de Provence. Toss well to coat the chicken pieces evenly with the marinade.
Place Chicken over Vegetables: Transfer the seasoned chicken pieces on top of the vegetables in the baking dish, arranging them evenly. Drizzle any remaining marinade over the chicken for extra flavor.
Add Liquid: Pour the white wine around the sides of the baking dish to keep the chicken moist and to develop flavorful pan juices during roasting.
Roast Covered: Cover the dish with aluminum foil and roast in the preheated oven for 45 minutes. This step ensures the chicken and sweet potatoes cook through and retain moisture.
Finish Roasting Uncovered: Remove the foil, turn the chicken and sweet potatoes to ensure even browning, and continue roasting uncovered for about 15 minutes until the chicken is fork-tender and the sweet potatoes are soft.
Serve: Spoon the pan sauce over the chicken and vegetables and serve warm for a hearty and flavorful meal.

Notes

Removing the chicken skin lowers the calorie count, but cooking with skin on also produces delicious results with crispier texture.
You can substitute the chicken drumsticks and thighs with other favorite pieces such as bone-in chicken breast.
Sweet potatoes can be swapped with butternut squash or diced regular potatoes for variation.
Wear gloves when handling turmeric, as it tends to stain the skin intensely.

Nutrition

Serving Size: 2 pieces chicken, 1/2 sweet potato
Calories: 516 kcal
Sugar: 5.5 g
Sodium: 857 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3.5 g
Protein: 55.5 g
Cholesterol: 249 mg