Sheet-Pan Lemon Turmeric Chicken

By Zaynab Issa

Updated November 5, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
40 min
Rating
5(335)
Comments
Read comments

While a broiler is often used to add a final kiss of color to a dish, here, it functions more like a grill — using high, direct heat to cook the chicken. This speedy, mess-free method yields tender, juicy meat with a browned, slightly crisp exterior in just 20 minutes. The sunny marinade features yogurt to gently tenderize the meat, along with garlic, turmeric and lemon zest for a bright, earthy flavor. The leftover lemon gets broiled alongside the chicken, and the juice gets squeezed over the top for a final zingy touch.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • ½ cup plain yogurt, plus more if desired for serving

  • 1 lemon, zested then halved and seeded 

  • 4 garlic cloves, finely grated

  • ¾ teaspoon ground turmeric 

  • Kosher salt and freshly ground black pepper 

  • 2 pounds boneless, skinless chicken thighs 

  • 1 cup cherry tomatoes

  • 1 large yellow onion, cut into 1-inch wedges  

  • 1 tablespoon vegetable or canola oil

  • White rice or pita, for serving

  • Hummus, for serving (optional) 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 217 milligrams cholesterol; 477 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 3 grams fiber; 938 milligrams sodium; 50 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium bowl, combine yogurt, lemon zest, garlic, turmeric, 2 teaspoons salt and lots of black pepper and mix well to combine. Add chicken and turn to coat; let marinate while you prep the tomatoes and onion. (Chicken can be marinated up to 24 hours in advance. Store in an airtight container in the refrigerator.)

  2. Step 2

    Set oven to high broil and arrange a rack 6 inches from the heat source.   

  3. Step 3

    Transfer tomatoes and onion wedges to a sheet pan. Drizzle with oil, season with salt, and toss to coat. Nestle chicken thighs among the vegetables and drizzle their marinade on top. Place lemon halves, cut-side down, in the pan. 

  4. Step 4

    Transfer the pan to the oven and broil until the chicken, tomatoes and onion wedges are charred in spots, 18 to 22 minutes. (Watch carefully in the final minutes of cooking to make sure nothing gets too scorched.)

  5. Step 5

    Remove from the oven and let rest for 5 minutes. Once the lemons are cool enough to handle, squeeze out any juice over the chicken. Serve the chicken, tomatoes and onion wedges over rice or stuffed into pita pockets alongside hummus or more yogurt seasoned with salt. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
335 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Ellen F.

This was just fair. Quite lemony, but bland. I made the recipe as written, by the way. There are so many other great chicken thigh recipes I will make instead next time.

Davey Coogan

The problem with this recipe was that 18 - 20 minutes was insufficient to cook the thighs all the way through, but it was enough to begin scorching the yogurt coating and the chicken. I had it on the lower of the oven's two broiling shelves. So I removed the pan, turned over the chicken and put it back under the broiler. The onions then began to scorch before the chicken was fully cooked. My only option was to place the pan on the next lower shelf and set the oven to bake at 375 degrees.

Lisa G

I made this with whole boneless skinless breasts so it took a lot longer. Next time, I’d use cutlets. I also added large chunks of green pepper which was a good move. It’s good but it’s missing something. Very lemony but needs another flavor. Maybe some cumin and cayenne next time.

Kaleigh

5 stars but do NOT broil for 18-22. That is crazy and would burn the **** out of this. Flavors / spice ratio were great IMO. I didn't add any additional spices, just adjusted cook time. I used full fat plain yogurt. Used olive oil for veggies (not canola) and also drizzled extra bit over chicken before roasting. I'd probably double cherry tomatoes next time. Cook time adjustment: Roast middle rack @ 400 for 30 minutes. Move up rack and broil for extra 3-5 minutes to crisp/brown up. Served with roasted green beans, rice, and good drizzle of white sauce (1/2 c full fat plain yogurt. 1/2 tsp minced garlic. Healthy squeeze of mayo, maybe 3 tbs. Juice of half lemon from pan. Salt and pepper.)

Dodie

I'm putting this into my meals rotation. it's easy and quick and most importantly, delicious. I love the combination of flavors.

Rosie

Taking the over-broiling and bland comments to heart, I added many extra spices to the yogurt, including Middle Eastern spices, then baked everything at 425, moving things around at 20 min intervals, then did low broil for no more than 5 min. It made a delicious sauce which will perfect over rice and everything was fully cooked and charred just enough.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.