Roasted Orange Turmeric Chicken

Roasted Orange Turmeric Chicken

The secret is to let this chicken marinate overnight. We promise it’s worth the wait, and the leftovers are equally amazing.

Great over cauliflower rice or steamed veggies.

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Roasted Orange Turmeric Chicken

Roasted Orange Turmeric Chicken

  • Author: Fresh. Out
  • Prep Time: 15
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Entree, Dinner
  • Method: Baking


Roasted Orange Turmeric Chicken


  • 1 medium sweet onion, halved and sliced thin
  • 3 boneless, skinless chicken breasts, divided lobe and tip
  • 1 navel orange, cut into soccer mom slices (you know the drill)

For the Seasoning

  • 1 1/2 tsp garlic powder
  • 1/4 tsp ground turmeric spice
  • 1/2 tsp ground fennel seed
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 1/8 tsp salt

For the Marinade

  • 2 tbsp extra-virgin olive oil
  • 3 tbsp white cooking wine (or any dry white wine)
  • Juice of one large navel orange, about 1/3 cup
  • Juice of 1/2 a lime
  • 1 1/2 tsp Dijon mustard
  • 1 tbsp Swerve Brown Sweetener, packed


For the Seasoning

  1. Mix all dry seasoning ingredients and reserve one teaspoon of the mix in a small container or airtight bag.

For the Marinade

  1. In a large measuring cup, add olive oil, wine, orange and lime juice, mustard, and Swerve Brown Sweetener. Whisk with a fork to combine then add the seasoning mix (except for the reserved teaspoon). Whisk again to mix well.
  2. Place trimmed and divided chicken breasts in a large glass bowl or airtight freezer bag and pour 3/4 of the marinade into the bag. Marinate for a minimum of 2 hours, preferably overnight (it’s the difference between good and great).
  3. Place the orange and onion slices in a glass 8×8 baking dish (keep the onion slices intact), add the remaining marinade, cover with plastic wrap and refrigerate.
  4. When ready to bake, preheat oven to 425 degrees F.
  5. Remove some of the orange and onion slices from glass pan so you can arrange an alternating pattern of orange and onion slices in a single layer on the bottom of the pan.
  6. Top with chicken breasts. And alternate with remaining orange and onion slices between the chicken and around the sides of the pan (as pictured). Add the remaining marinade from the chicken to the glass dish.
  7. Sprinkle with the reserved dry seasoning and bake for 20-30 minutes, until the internal temperature of the chicken is about 160 degrees F.
  8. Remove from oven, lightly tent with foil, and rest for 10-15 minutes before serving. While the chicken is resting, remove onions from the baking dish and caramelize them over medium-low heat with a spritz of EVOO in a large sauté pan. Discard the cooked orange slices and reserve the liquid from the baking dish.
  9. If serving with cauliflower rice, strain the liquid from the baking dish to spoon over the chicken and rice.


Marinate overnight for best results.

Keywords: orange turmeric chicken, one pan meals, easy weeknight meals, leftover lunches, paleo, low-fat, grain-free, gluten-free, chicken breasts, healthy meals

Shred any leftover chicken, adding any leftover liquid. The shredded chicken is fantastic over a bed of greens with fresh orange slices for a quick leftover lunch. No dressing required.

Orange Turmeric Chicken Salad
Orange Turmeric Chicken Salad

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