Roasted Turmeric Chicken with Parsnips & Carrots

10 Mins Active40 Mins Total~$6.50/Serving
This dish is so packed with flavor (and color!) that even the most parsnip-wary folk among us will surely change their tune. Bright marigold turmeric gives the chicken its hue and garlic and cumin delivers flavor up the wazoo.

Ingredients (4 Servings)

4 Chicken Legs

2 tsp of Turmeric

4 cloves of Garlic, minced

2 tsp. Cumin Seeds

2 Limes

1 pound carrots

1 pound parsnips

1 bunch of Arugula

Olive Oil

Salt & Pepper

Marash Pepper

Step 1

Preheat oven to 400° degrees. In a mixing bowl, combine the turmeric, garlic, cumin, the juice of one lime, a few pinches of salt, a grind of pepper and 2 tablespoons olive oil. Mix with a spoon into a paste, then add the chicken. Mix the chicken and paste with your hands until each leg is well coated. Let it sit while you prep the vegetables.

Step 2

Peel the parsnips and carrots and cut into 3” long, ½ inch thick wedges. Toss with a glug of olive oil and a pinch of salt. In a deep roasting pan, add the chicken skin side up (making sure to not crowd the pan!) first, then the vegetables. You want to keep everything as spread out at possible to make sure you get at much caramelization action as you can. Scrape the remaining bits of spice mixture out of the bowl and rub into the chicken. Drizzle a bit of olive oil on top of the chicken and finish with a few pinches of salt.

Step 3

Bake for 30-35 minutes. To test for doneness, use a sharp knife to cut into the chicken—if the juices run clear, it’s done. When the chicken is done, remove it from the pan and place on a plate to rest for 5 minutes. In the pan, mix the carrots and parsnips with the chicken drippings and return to the oven for 5 minutes. When the vegetables are done, toss with arugula and finish with a squeeze of lime. Serve all together and eat immediately!