Turmeric & Yogurt Sheetpan Chicken

with Crispy Chickpeas and Kale

I love this recipe because it comes together quickly and makes an easy and impressive week night meal. The chicken is flavorful, moist and crisp all at the same time. Turmeric has a beautiful aromatic, almost floral flavor and the color is just awesome! Topping the chicken and chickpease with feta, mint and cilantro adds beautiful contrast in both flavor and color. You can marinate the chicken ahead of time (even the night before) which would make this dish even faster on a weeknight!


What You Need:

  • 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs

  • Kosher salt and freshly ground pepper

  • 1 ½ cups full-fat Greek yogurt, divided

  • 5 tablespoons fresh lemon juice preferably meyer lemon, divided

  • 2 teaspoons ground turmeric, divided

  • 2 (15-ounce) cans chickpeas, drained and rinsed

  • 1 head lacinato kale, de-stemmed, cut in half and thinly chopped

  • 1 tablespoon fennel seed

  • 1 teaspoon ground cumin

  • 1 large red onion, thinly sliced, divided

  • 2 tablespoons olive oil

  • ¼  cup mint leaves, torn

  • ¼ cup cilantro, minced

  • ¼ cup feta cheese (goat feta is my favorite)


How It’s Done:

Season chicken parts with salt and pepper.

Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.

Place oven rack on the top third of the oven and heat to 425 degrees.

Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.

Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.

Switch the oven to the Broiler function. Remove the chicken from the pan and add in the kale. Scrape the bottom of the sheet pan incorporating any brown bits into the kale. Top with lemon and roast under the broiler for 3-5 minutes until the kale is crispy.

Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.

Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.

Once kale and chickpeas are finished, scatter with lemony onions, mint, cilantro and feta. Serve with seasoned yogurt alongside as a sauce.