An all-star turmeric chicken recipe with a delicious citrus marinade and a variety of Eastern Mediterranean spices! I use bone-in skin-on chicken leg quarters, but you can use different chicken pieces if you like. Boneless chicken is an option as well, but be sure to check out my tips for how to adjust cooking time. Serve turmeric chicken and fennel with rice or a grain to soak up the sauce.
Recipe by The Mediterranean Dish on September 7, 2022
Prep time: PT15M
Cook time: PT45M
Rating
4.86 stars (47 reviews)
Keywords
baked chicken, roast chicken, turmeric recipes
Ingredients
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1/2 cup orange juice
1 lime, (juice of)
2 tbsp yellow mustard
3 tbsp brown sugar, (more for later)
2 teaspoons all-natural garlic powder
1 1/2 teaspoons ground turmeric
1 tsp ground coriander
1 tsp sweet paprika
Kosher salt and black pepper
1 large fennel bulb, (cored, sliced)
1 large sweet onion, (sliced into half moons)
6 pieces bone-in skin-on chicken, (chicken legs or breasts, or a combination)
2 Oranges, (unpeeled, sliced)
1 lime, (thinly sliced (optional))
Categories
Entree
Cuisine
Mediterranean
Steps
Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.
Nutitrion
Serving Size: 1 serving
Calories: 292.4 kcal
Carbohydrates: 25.5 g
Protein: 3.1 g
Fat: 19.9 g
Saturated Fat: 2.7 g
Trans Fat: 0.002 g
Cholesterol: 0.8 mg
Sodium: 127.6 mg
Sugar: 16.8 g
Unsaturated Fat: 16.5 g
Reviews
Dana on 2025-05-13 (5 stars): Easy and delicious!!
Tricia on 2025-01-18 (5 stars): This was outstanding! I marinaded the chicken for about two hours then fried it. My family and I loved it. It was easy to make. I made chicken salad from the leftovers for lunch sandwiches. 100% will make again!
Marcia Christiansen on 2024-02-25 (5 stars): This was my first attempt at making a dish from this site, and I'm so glad I did! The chicken was so flavorful and the leftovers were great a day later. The chicken was so moist as well. It's definitely a keeper.
Anna on 2024-01-12 (5 stars): I made this dish tonight for dinner. I cannot believe how incredible it tastes! This dish is also so beautiful and worthy of serving for guests. My husband absolutely devoured his dinner. I was hesitant about adding the lime slices after reading some of the previous comments, but honestly it was perfect and I can’t figure out why people said the dish was bitter. Are they eating the lime slices with the rind on?? That is the only way this dish would be bitter. The flavors combine to make the most perfect dinner. I did add the salt and brown sugar on top before baking as the recipe suggests and I’m so glad I did because it really adds to the flavors of this very complex dish. I cooked some quinoa and served this over the quinoa and it was amazing. You really don’t need anything else. I will be making this over and over! Thank you Suzy!
Rensie on 2023-04-04 (5 stars): So delicious, light, and perfect for summer. Did not add the lime slices as I figured that would be a bit bitter but did include the lime juice. I also skipped the white wine because I did not want to open a whole bottle and instead substituted with a dash of white wine vinegar (which I think helped tenderize the chicken while marinating).
