Gold-touched turmeric chicken is the star of this Mediterranean spread. It’s easy to throw in the oven on a weeknight, but it would also be delicious on the grill. Mix and match components to build wraps, or just scoop everything up with warm pita.
Allergen Note: Contains milk, wheat.
Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
Remove the chicken thighs from the packaging and arrange over half of the sheet pan. Cut the Tokyo turnips in half lengthwise. Slice the spring onions into wide rounds. Place the vegetables in a bowl, drizzle with olive oil, sprinkle with salt, and toss to coat. Arrange the vegetables over the other half of the sheet pan. Bake until the chicken is browned and no longer pink at the center, the onions are soft, and the Tokyo turnips begin to caramelize, 18 to 20 minutes.
Meanwhile, thinly slice the radishes and set aside. Spoon the hummus, green garlic yogurt, and chermoula into bowls for serving.
Wrap 3 pieces of the pita bread in foil. During the last 5 minutes or so of cooking the chicken and vegetables, slide the wrapped pita bread into the oven to warm.
Slice the chicken across the grain. Place the chicken, roasted vegetables, radishes, and arugula on a large serving plate. Serve with the sauces and warm pita bread on the side.