Ginger-Turmeric Roast Chicken

Name: Ginger-Turmeric Roast Chicken
Total time: 65 min
Yield: 2 servings
Ingredients: 400 g Boneless skinless chicken thighs; 400 g Potatoes; 200 g Carrot; 20 g Fresh ginger; 3 cloves Garlic; 1 tsp Ground turmeric; 0.5 tsp Ground cumin; 2 tbsp Neutral cooking oil; 0.5 whole Lemon; 0.5 tsp Salt; 0.25 tsp Black pepper

Golden ginger-and-turmeric chicken thighs roast alongside potatoes and carrots, finished with fresh lemon.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs400 g
Potatoes400 g
Carrot200 g
Fresh ginger20 g
Garlic3 cloves
Ground turmeric1 tsp
Ground cumin0.5 tsp
Neutral cooking oil2 tbsp
Lemon0.5 whole
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergen ingredients intentionally added; check spice labels and cross-contact needs.

Method

Prepare the oven and vegetables

Heat a conventional oven to 220°C (425°F). Scrub the potatoes and cut into 2 cm pieces. Peel the carrots and cut into 1.5 cm-thick pieces. Peel and finely grate the ginger and garlic. Toss the vegetables with 1 tbsp oil, half the ginger and garlic, half the turmeric and cumin, and 0.25 tsp salt. Spread in one layer on a large baking tray.

Give the vegetables a head start

Roast the vegetables for 20 minutes, turning once. Meanwhile, mix the remaining oil, ginger, garlic, turmeric, cumin and salt with the black pepper in a clean bowl.

Season the chicken separately

Use four small boneless skinless thighs, about 100 g each, opening them flat. Do not wash raw poultry. Coat with the spice mixture and arrange on a separate small roasting tray, without crowding. Wash your hands and any utensils that touched the raw chicken.

Roast to the safe endpoint

Lower the oven to 200°C (400°F). Put the chicken tray in the oven and continue roasting both trays for 20–25 minutes. The chicken must reach 74°C (165°F) in the thickest part of each thigh; continue cooking if needed. The potatoes should be golden and easily pierced. If either tray finishes first, remove it and keep warm.

Rest and serve

Rest the chicken for 5 minutes on its clean serving plate. Cut the half lemon into two wedges. Divide the vegetables between two plates and add two thighs and one lemon wedge to each.

Turmeric, cumin, ginger and garlic give this mild roast its Ethiopian-inspired direction; it is a tray-roasted house dish rather than a traditional braise.

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