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  • Recipes
  • Turmeric Chicken and Carrot Traybake
Turmeric Chicken and Carrot Traybake

By OcadoLife
Full of bright, bold flavours, this easy Turmeric Chicken and Carrot Traybake brings together golden, crispy chicken and sweet roasted carrots, plus a zesty tahini dressing. Cooked up by Shaun Rankin, chef patron of…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 4 tbsp olive oil
  • 1 tbsp ground turmeric
  • 2 tsp fennel seeds
  • 1 tsp coriander seeds, crushed
  • 8 skin-on chicken thighs
  • 1 (400g) pack chantenay carrots
  • 2 tbsp tahini
  • 2 lemons, 1 zested and juiced, 1 cut into wedges
  • 1 pinch sea salt
  • 200g Greek yoghurt
  • 1 handful coriander, leaves picked

Method

4 steps

  1. Step 1

    In a large bowl, combine 2 tbsp oil with the turmeric, fennel, crushed coriander seeds and a good pinch each of salt and black pepper. Add the chicken thighs and toss well to coat; cover and chill for at least 2 hrs or ideally overnight.

  2. Step 2

    Preheat the oven to 200°C/180°C fan/gas 6. Arrange the chicken thighs skin-side up in a roasting tin. Scatter the carrots around them, then drizzle over any remaining marinade. Roast for 30 mins or until the chicken is cooked through.

  3. Step 3

    Meanwhile, make the dressing. In a small bowl, combine the remaining 2 tbsp oil with the tahini, lemon zest and juice. Add a pinch of sea salt and mix well.

  4. Step 4

    To serve, dollop some yoghurt onto each plate; top with a couple of thighs, some carrots and the dressing. Finish with a few coriander leaves and lemon wedges.