One Tray Turmeric Chicken
May 06, 2016 | Serves 4
- 4 Chicken Breasts
- 400g of Cauliflower
- 150g of Cherry Tomatoes
- 1 Red Onion
- 4 Cloves of Garlic
- 2 Teaspoons of Ground Turmeric
- 2 Tablespoons of Olive Oil
- Juice of 1 Lemon
- 3 Rosemary Stalks
- Coarse Salt & Pepper
This is the handiest dinner recipe. All you need is a knife, chopping board and roasting tray so it’s perfect when you can’t face the washing up. Turmeric is a fabulous anti-inflammatory and has such amazing flavour, especially when paired with rosemary and lemon. There’s so much flavour in here and it takes so little effort- just the way I like it! When it’s ready, squeeze the garlic from their skins and eat them whole, they taste incredible and are great for you. Serve this with a crunchy salad or a side of quinoa.
Preheat the oven to 180’C.
Lay the chicken out in your roasting tray.
Peel and chop the onion into wedges. Chop the cauliflower into small pieces, I like to add in some of the outer leaves too, and add them to your roasting tray with the tomatoes and garlic cloves (leave them in their skin, just bruise them with the palm of your hand).
In a small bowl, combine the turmeric, olive oil, lemon juice and a good pinch of coarse salt and pepper.
Spoon the mixture over the chicken and veg and then sprinkle in the rosemary leaves. Toss everything well.
Sprinkle once more with salt and pepper and then bake at 180’C for about 35-40 minutes, until the chicken is cooked through.