55 minutes
Embrace the vibrant flavors of this Golden Turmeric Chicken, paired perfectly with a zesty Olive-Parsley Dressing. This dish is not only a feast for the eyes but also a delight for the palate.
Bone-in, Skin-on Chicken Parts
0 lb
Turmeric Powder
teaspoons
tablespoons
to taste
to taste
Pitted Green Olives, roughly chopped
cups
Flat Leaf Parsley, finely chopped
cups
tablespoons
Garlic Clove, minced
each
1. Preheat Oven
Preheat your oven to 400°F (200°C).
2. Prepare Chicken
Arrange the chicken parts on a baking sheet, skin side up. Season them generously with salt, pepper, and ground turmeric. Drizzle 2 tablespoons of olive oil over the chicken and use your hands to massage the spices and oil into the meat.
3. Roast Chicken
Place the baking sheet in the preheated oven and roast the chicken for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
4. Prepare Olive-Parsley Dressing
In a medium bowl, combine the chopped olives, parsley, lemon juice, minced garlic, and the remaining 4 tablespoons of olive oil. Stir well to combine.
5. Rest Chicken
Once the chicken is done, remove it from the oven and let it rest for a few minutes.
6. Serve Chicken
Arrange the chicken on a platter and spoon the Olive-Parsley Dressing over the top.
Using the same turmeric spice blend, marinate a firm white fish and serve it with a dressing made of olives, parsley, and lemon juice, along with a side of couscous or a Greek salad.
Marinate tofu in the turmeric spice blend with a hint of lime zest. Grill or bake the tofu and serve in corn tortillas with the olive-parsley dressing and additional toppings like avocado and cabbage slaw.
Apply the turmeric spice rub to lamb chops and grill to perfection. Mix the olives and parsley with fresh mint and a touch of red wine vinegar for a dressing that complements the strong flavors of lamb.
For a smoky flavor, grill the chicken instead of baking or pan-frying.
After cooking the chicken with the turmeric spice blend, toss it with cooked pasta and a creamy version of the olive-parsley dressing (with added Greek yogurt). Top with grated Parmesan for an Italian twist.
Use organic, free-range chicken, high-quality extra virgin olive oil, and fresh, plump olives for the best flavor.
Sear the chicken in a hot pan to lock in juices and create a flavorful crust, being mindful not to burn the spices.
Marinate the chicken overnight or at least for 2 hours to ensure deep flavor penetration and tenderization.
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) to avoid overcooking.
Pound chicken to an even thickness for uniform cooking and to prevent dry or undercooked portions.
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