Zesty Lemon-Turmeric Chicken with Roasted Vegetable Medley

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 tablespoon turmeric powder
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons lemon zest
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 cups broccoli florets, cut into bite-size pieces
• 1 cup red bell pepper, sliced
• 1 cup carrots, sliced
• 1 teaspoon ground cumin

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a large bowl, combine turmeric, lemon juice, lemon zest, 2 tablespoons of olive oil, salt, and black pepper.
3. 03
   Add the chicken thighs to the bowl and coat them well with the marinade. Let them sit for at least 10 minutes.
4. 04
   On a large baking sheet, spread out the broccoli, red bell pepper, and carrots. Drizzle with the remaining tablespoon of olive oil, and sprinkle with ground cumin, salt, and pepper.
5. 05
   Place the marinated chicken thighs on top of the vegetables on the baking sheet.
6. 06
   Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 07
   Remove from the oven and let rest for 5 minutes before serving.
8. 08
   Serve warm, garnished with additional lemon zest if desired.