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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.