I’ve been eyeing this recipe for a while. The title alone has several things I like: chicken, turmeric, fennel, and anything Mediterranean. Then I read the list of ingredients. Oh, yum!! The fact that it’s a one-pan dish made it even more appealing. And Pinterest being Pinterest, I keep seeing it pop up in my feed. Tease! So here we are, and I’m about to make and eat the chicken dish I’ve been mentally drooling over since I pinned it. I’m not gonna lie: I’m excited about this!
An easy one-pan roast chicken dinner with a delicious citrus marinade starring turmeric and other Eastern Mediterranean spices! Step-by-step tutorial below.
The bad news is the list of ingredients is kind of long for this recipe. The good news is that everything was on hand or easy to find if I had to shop for it. Nothing was unusually expensive. In fact, the chicken was a little cheaper than what I’m used to because it still had the bones and skin. I usually buy boneless and skinless chicken breasts since my husband prefers that, but I’m overruling him for this dish.
I have to admit that this dish was pretty easy to prepare, despite the long list of ingredients. Although it’s listed as optional, I did marinate the chicken for 2 hours. I firmly believe marinating makes any type of meat better, and I really liked the combination of a dry seasoning with a liquid marinade. By the way, be careful with the marinade–the turmeric stained my fingernails for a couple of days.
I also love adding spices underneath chicken skin, and this recipe had both. I learned the trick of using my fingers to lift the skin a few years ago. It’s very easy, and it really pays off as far as flavor. Marinade just doesn’t quite penetrate as much as adding seasonings underneath the chicken skin.
The times for this recipe are pretty accurate. In fact, I was done in 52 minutes instead of an hour. Prep took me 12 minutes, and the chicken was ready in 40 minutes. Not too bad.