Red Meat Allergy Friendly Ginger-Turmeric Chicken Traybake with Zucchini

Total time1 hr

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Ginger-Turmeric Chicken Traybake with Zucchini

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Ingredients

4 servings

For the chicken

2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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For the vegetables

2 medium zucchini (about 1 lb total), cut into 1-inch half-moons
2 medium carrots, peeled and cut into ½-inch coins

For the marinade

3 tbsp olive oil, divided
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
1 ½ tsp ground turmeric
½ tsp ground cumin
¾ tsp salt

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
2
In a small bowl, whisk together 2 tbsp of the olive oil, the coconut aminos, apple cider vinegar, grated ginger, turmeric, cumin, and salt until combined.

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