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One-Pan Turmeric Chicken Leg Quarters with Cauliflower Recipe

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This recipe for One-Pan Turmeric Chicken Leg Quarters with Cauliflower is from "Favorite" Recipes of Jewels & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ cup olive oil
½ cup white wine
¼ cup freshly squeezed lemon juice
1 T chopped garlic
1 T ground turmeric, plus extra for sprinkling
1 t salt
1 t ground black pepper
2 bone-in chicken thighs
1 cup sliced onions
2 cups cauliflower florets
1 cup sliced lemons
Fresh parsley for garnish

Directions:
Directions:
Put your cast-iron skillet to good use with this turmeric-infused chicken recipe, complete with cauliflower and sliced onions.


Tools:
Large mixing bowl
Large cast-iron skillet


In a large mixing bowl, prepare the marinade by combining olive oil, wine, lemon juice, chopped garlic, ground turmeric, salt, and pepper.
Preheat the oven to 475°F and marinate the chicken thighs with the mixture. Let them chill in the refrigerator for at least 15 minutes.
Place the chicken thighs skin-side up in the cast-iron skillet, along with the sliced onions and cauliflower florets. Place sliced lemons on top.
Sprinkle the ingredients with more ground turmeric and roast the chicken for 45 to 55 minutes, until the chicken is cooked through and the cauliflower is golden-brown.
Garnish chicken with chopped fresh parsley.

 

 

 

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