5 from 5 votes
Roasted ginger turmeric chicken and vegetable sheet pan recipe
Roasted Ginger Turmeric Chicken and Vegetables
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Roasted ginger turmeric chicken and veggies is a delicious and simple sheet pan meal.  {Paleo, Gluten-free, Dairy-free, Whole30 Compliant}

Course: Main Course
Cuisine: American
Keyword: dairy-free, gluten free, healthy one pan meal, healthy roasted turmeric chicken and vegetables recipe
Servings: 4 people
Calories: 346 kcal
  • 6 ginger turmeric marinaded chicken thighs boneless, skinless, about 1.5 lbs
  • 1 head cauliflower cut into florets
  • 1 zucchini cut into 1 inch disks
  • 1 tablespoon olive oil
  • 1 red bell pepper * diced
  • 1/2 red onion finely diced
  • 2 tablespoons finely chopped parsley
  1. Preheat oven to 425 degrees F

  2. Cut cauliflower into small florets and wash

  3. Cut washed zucchini into 1 inch disks
  4. Transfer cauliflower and zucchini to roasting pan and toss with 1 tablespoon olive oil
  5. Sprinkle diced red bell pepper and red onion over veggies
  6. Remove chicken from marinade and place on top of veggies in sheet pan
  7. Roast in 450°F oven for 20 to 25 minutes, until chicken is cooked through, tips of cauliflower flowerets are crispy, and zucchini disks are tender
  8. Remove from oven and sprinkle with chopped parsley
  9. Transfer chicken and veggies to a serving dish and liquid from roasting pan into a gravy boat
  10. Serve veggies and chicken on a bed of quinoa or or baby spinach leaves with pan liquid as a sauce
Recipe Notes

Prep time does not include marinading chicken