Crispy Sheet Pan Lemon Turmeric Chicken with Roasted Rainbow Vegetables & Herb Drizzle

🛒 Ingredients

• 1.5 lbs boneless skinless chicken thighs (trimmed and cut into large chunks)
• 2 medium zucchinis, sliced into 1/2-inch half-moons
• 2 sweet bell peppers (red and yellow), cut into 1-inch squares
• 1 large red onion, sliced into wedges
• 2.5 tbsp extra virgin olive oil
• 1.5 tsp ground turmeric
• 1 tsp ground cumin and 1 tsp ground coriander
• 1 tsp garlic powder and 1 tsp sea salt
• Juice and zest of 1 fresh lemon
• Fresh mint and parsley leaves for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Preheat your oven to 425°F (220°C) and line an extra-large rimmed baking sheet with parchment paper.
2. 2
   Step 2: In a large bowl, whisk olive oil, lemon zest, turmeric, cumin, coriander, garlic powder, salt, and black pepper.
3. 3
   Step 3: Add chicken thighs, zucchini slices, bell peppers, and onion wedges to the bowl. Toss thoroughly until everything is evenly coated in the golden spice blend.
4. 4
   Step 4: Spread the chicken and vegetables out into a single, spacious layer on the prepared baking sheet (avoid overlapping so veggies roast rather than steam).
5. 5
   Step 5: Roast for 22-25 minutes until chicken is cooked through (internal temp 165°F) and vegetable edges are caramelized. Squeeze fresh lemon juice over everything and scatter fresh herbs before serving.

🥗 Nutrition Facts (Per Serving)