Turmeric Roasted Chicken with Golden Beets and Leeks

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Serving Size: 8 ounces
Diets: Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Keto, Lower Carb, Nut Free, Paleo, Refined Sugar Free, Soy Free, Whole 30
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Turmeric and ginger adds golden color and delicious flavor to this oven roasted dish. Note: This recipes requires (2) 9x13 inch baking dishes for 7-10 servings.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat the oven to 425° F.
  • Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
  • Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
  • In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
  • Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
  • Drizzle any of the remaining marinade over the top of the chicken and pour the chicken broth around the sides of the dish.
  • Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook50
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 4 leek white and light green parts only
  • 2 bunch golden beet with their greens, scrubbed
  • 4 clove garlic minced
  • 4 teaspoon ground turmeric divided
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 2 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt more or less to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1/2 cup fresh lemon juice freshly squeezed
  • 4 tablespoon extra virgin olive oil
  • 3 pound chicken drumstick optional skin removed
  • 1 cup chicken stock

Cooking Tools Required

9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives
Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes or until heated through.

Nutrition

Calories: 258kcal | Carbohydrates: 13g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 410mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg

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