Sheet Pan Lemon Thyme Turmeric Chicken and Veggies


Sheet Pan Lemon Thyme Turmeric Chicken and Veggies

Serves 4


For the chicken:

  • 1.5 lbs boneless skinless chicken thighs
  • zest from 1/2 a lemon
  • 1 tablespoon lemon juice 
  • 1.5 teaspoons turmeric powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • salt & pepper
  • oil of choice

For the veggies:

  • 12 ounce bag of broccoli florets (or one medium broccoli crown cut into florets)
  • 12 ounce bag of tri-color baby potatoes (or about 1 large chopped sweet potato)
  • 1-2 bell peppers, chopped
  • 1 small white onion, sliced
  • salt & pepper
  • 1/4 teaspoon garlic powder
  • oil of choice
  • 5-6 sprigs of fresh thyme


  1. Preheat oven to 450 degrees
  2. In a large bowl, coat the chicken with 1 tsp oil, turmeric, smoked paprika, garlic powder, lemon juice and lemon zest. Season liberally with salt and pepper and arrange on a parchment lined baking sheet.
  3. Toss potatoes with 2 tsp of oil, salt, pepper and garlic powder. Arrange in a single layer on the baking sheet apart from the chicken.
  4. Once the oven has pre-heated, cook chicken and potatoes for 10 minutes. Meanwhile, toss the remaining veggies and thyme with 2 tsp oil (enough to lightly coat), salt and pepper.
  5.  After 10 minutes, arrange the remaining veggies on the baking sheet around the chicken and potatoes. Cook for an additional 12-15 minutes (until veggies are tender and chicken thighs are cooked through).
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