Oven Baked Turmeric Chicken Thighs

Oven Baked Turmeric Chicken Thighs

When it comes to chicken, are you a white or dark meat fan?  Do you find yourself always going for the chicken breasts at the grocery store?  I use to be that person.  I think it all circles back to that “low-fat” mentality that was drilled into our heads for all those years (no need to fear healthy fat anymore).  I have totally switched over to being a thigh girl!  I think dark meat has so much more flavor and doesn’t get dried out like breast meat can if you’re not careful.

And one more thought…if you have yet to purchase some turmeric for your cooking arsenal, it’s time to do so.  Trust me, it is not one of those spices that you purchase for one recipe and then never use it again.  Turmeric is becoming increasingly popular!  It is very versatile, delicious and has the added health benefits.  (It contains a compound called curcumin which is an antioxidant and has anti-inflammatory properties.).  You can find turmeric in a variety of recipes ranging from lattes, dressings and soups to savory vegetable and meat dishes.   And yes, even desserts!                 



  • 1-2 lbs. organic chicken thighs. (I use boneless)
  • 3 Tbsps olive oil
  • 1 Tbsp dijon mustard
  • 1 lemon, juice and zest
  • 3 cloves of garlic, chopped or 2-3 tsp jarred minced garlic
  • 2 tsp organic raw honey (optional)
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1-2 tsp turmeric
  • 1/2 tsp Himalayan salt
  • 1/4 tsp ground pepper



  1. Preheat oven to 375 degrees.  Line a rimmed sheet pan (or casserole dish) with foil and spray with coconut spray.
  2. Whisk all marinade ingredients in a small mixing bowl.
  3. Place chicken in a large ziplock bag and pour marinade mixture over chicken.  Toss chicken to evenly coat.   Refrigerate for 2-4 hours or as long as time permits.  (I made mine in the morning for dinner that night.)
  4. Place chicken in a foil lined casserole pan sprayed with coconut oil.  If there is marinade in the bottom of the bag, spoon it over the top of the chicken for extra goodness.  I also sprinkled the chicken thighs with a little extra turmeric, paprika and salt and pepper.
  5. Bake chicken for about 25-30 minutes.
  6. If desired, you can remove the chicken from the oven halfway through the baking time and brush with extra marinade.  Return to the oven and bake for the additional time.

Note:  Yes, marinade is safe to baste chicken with as long as chicken is going back in the oven.  Do not use marinade as a sauce after chicken is done baking since it came in contact with raw chicken.