Paleo Ginger-Turmeric Chicken Traybake with Butternut Squash
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.8(11)
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Learn more →Ingredients
4 servings
For the chicken and vegetables
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 small butternut squash (about 1.5 lb), peeled, seeded, and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1-inch pieces
For the marinade
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 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 large mixing bowl, whisk together the melted coconut oil, grated ginger, ground turmeric, ground cumin, sea salt, and apple cider vinegar until combined.
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