Turmeric Roasted Chicken with Broccolini

I love a good one pot meal and this Turmeric Roasted Chicken with Broccolini is one of my new favorite dishes! I have been a little bit obsessed with turmeric lately. I guess that is not a bad thing since it is such a healthy spice. It is a very potent spice though and it definitely has taken me a little bit to figure out how to balance it correctly. One thing I love about turmeric is that you can really use it in sweet or savory dishes. Have you ever tried my Almond Butter, Turmeric and Ginger Cookies?! INSANE!

Anyway, I love a good one pot dinner. The fewer the dishes the better! A couple years ago I read a tip from a Bon Appetit magazine on how to cook bone in/skin on chicken breast. They talked about searing the skin until crispy and instead of searing the flesh you actually add the liquid so it doesn’t begin to dry it. I actually went to the store like immediately and gave that method a try and completely fell in love. It seriously turns out perfect every time. So this recipes is kind of based off of that method.

I decided to use broccolini for this recipe because I think it holds up really well being roasted with the chicken. I also just really like the veggie! You can easily double this recipe if you are feeding a larger group of people. Just make sure you have a pan big enough to hold it all.

Here’s hoping this recipe makes your weeknight dinner a little easier.


Turmeric Roasted Chicken with Broccolini
Serves 2
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Turmeric Spice Blend
  1. 1 tsp ground turmeric
  2. 1 tsp dried oregano
  3. 1 tsp granulated garlic
  4. ½ tsp granulated onion
  5. 1 tsp sea salt
Chicken and Broccolini
  1. 1.5lbs chicken breast, skin on and bone in
  2. 3 slices thick cut bacon, chopped
  3. 2 bunches broccolini, (approximately 1 lb)
  4. ¾ cup chicken bone broth or stock
  1. Preheat oven to 400.
  2. Add all of the spice ingredients to a small bowl and mix to combine. Liberally season the outside of the chicken with the blend and under the skin. Set aside.
  3. Heat a medium-sized dutch oven or oven-proof skillet to medium-high heat and add the chopped bacon. Cook until the bacon pieces are browned. Remove the bacon from the oil.
  4. Place the chicken skin-side down in the bacon grease and let fry for about 3 minutes or until skin is crispy. Remove from the skillet and set on a plate.
  5. Add the Broccolini and let sear for 3-4 minutes. Add the chicken back to the pan, skin side up and place it around and on top of the broccolini.
  6. Add the broth to the pan and place it in the oven. Let cook for 20-25 minutes or until the chicken reaches 165 degrees.
  7. Serve immediately.
Jessi's Kitchen http://jessiskitchen.com/

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