Turmeric Chicken and Carrot Traybake
By OcadoLife
Published on 11 August 2025
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 Michelin-starred Grantley Hall, it takes minimal prep – just allow at least two hours for marinating the chicken. For more fab flavours from Shaun, search for his Charred Peach Salad with Garlic Prawns online.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 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
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.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.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.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.