Dairy Free Ginger-Turmeric Chicken Traybake with Broccoli
Total time55 min
Prep time15 min
Cook time40 min
5.0(20)
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Learn more →Ingredients
4 servings
For the chicken and broccoli
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 large head broccoli (about 1 lb), cut into medium florets
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
For the glaze
- 2 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed 18×13-inch sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together the grated ginger, ground turmeric, coconut aminos, apple cider vinegar, 1 tbsp olive oil, and 1/2 tsp salt until combined into a smooth glaze.
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