Sheet-Pan Lemon Turmeric Chicken

By Zaynab Issa

Updated November 5, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
40 min
Rating
5(348)
Comments
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While a broiler is often used to add a final kiss of color to a dish, here, it functions more like a grill — using high, direct heat to cook the chicken. This speedy, mess-free method yields tender, juicy meat with a browned, slightly crisp exterior in just 20 minutes. The sunny marinade features yogurt to gently tenderize the meat, along with garlic, turmeric and lemon zest for a bright, earthy flavor. The leftover lemon gets broiled alongside the chicken, and the juice gets squeezed over the top for a final zingy touch.

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Ingredients

Yield:4 servings

  • ½ cup plain yogurt, plus more if desired for serving

  • 1 lemon, zested then halved and seeded 

  • 4 garlic cloves, finely grated

  • ¾ teaspoon ground turmeric 

  • Kosher salt and freshly ground black pepper 

  • 2 pounds boneless, skinless chicken thighs 

  • 1 cup cherry tomatoes

  • 1 large yellow onion, cut into 1-inch wedges  

  • 1 tablespoon vegetable or canola oil

  • White rice or pita, for serving

  • Hummus, for serving (optional) 

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a medium bowl, combine yogurt, lemon zest, garlic, turmeric, 2 teaspoons salt and lots of black pepper and mix well to combine. Add chicken and turn to coat; let marinate while you prep the tomatoes and onion. (Chicken can be marinated up to 24 hours in advance. Store in an airtight container in the refrigerator.)

  2. Step 2

    Set oven to high broil and arrange a rack 6 inches from the heat source.   

  3. Step 3

    Transfer tomatoes and onion wedges to a sheet pan. Drizzle with oil, season with salt, and toss to coat. Nestle chicken thighs among the vegetables and drizzle their marinade on top. Place lemon halves, cut-side down, in the pan. 

  4. Step 4

    Transfer the pan to the oven and broil until the chicken, tomatoes and onion wedges are charred in spots, 18 to 22 minutes. (Watch carefully in the final minutes of cooking to make sure nothing gets too scorched.)

  5. Step 5

    Remove from the oven and let rest for 5 minutes. Once the lemons are cool enough to handle, squeeze out any juice over the chicken. Serve the chicken, tomatoes and onion wedges over rice or stuffed into pita pockets alongside hummus or more yogurt seasoned with salt. 

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Ratings

5 out of 5
348 user ratings
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Comments

Ellen F.

This was just fair. Quite lemony, but bland. I made the recipe as written, by the way. There are so many other great chicken thigh recipes I will make instead next time.

Davey Coogan

The problem with this recipe was that 18 - 20 minutes was insufficient to cook the thighs all the way through, but it was enough to begin scorching the yogurt coating and the chicken. I had it on the lower of the oven's two broiling shelves. So I removed the pan, turned over the chicken and put it back under the broiler. The onions then began to scorch before the chicken was fully cooked. My only option was to place the pan on the next lower shelf and set the oven to bake at 375 degrees.

Lisa G

I made this with whole boneless skinless breasts so it took a lot longer. Next time, I’d use cutlets. I also added large chunks of green pepper which was a good move. It’s good but it’s missing something. Very lemony but needs another flavor. Maybe some cumin and cayenne next time.

Kristin

I know how long it takes my boiler to cook without burning, so I did not have the problems some others have described. It was a great recipe and I definitely make again.

Katherine

The chicken had good flavor, but I marinated it for the full 24 hours and added 1/2 teaspoon cumin and Aleppo pepper to taste to the marinade. I feel like plain rice is a little boring with it. It feels like it could use something besides tomatoes, onions, and chicken too—some other vegetable perhaps. I followed other reviewers’ suggestions to cook at 400 F for 30 minutes and then broil for a few minutes more to char it a little—came out tender and fully cooked without burning it.

Kaleigh

5 stars but do NOT broil for 18-22. That is crazy and would burn the **** out of this. Flavors / spice ratio were great IMO. I didn't add any additional spices, just adjusted cook time. I used full fat plain yogurt. Used olive oil for veggies (not canola) and also drizzled extra bit over chicken before roasting. I'd probably double cherry tomatoes next time. Cook time adjustment: Roast middle rack @ 400 for 30 minutes. Move up rack and broil for extra 3-5 minutes to crisp/brown up. Served with roasted green beans, rice, and good drizzle of white sauce (1/2 c full fat plain yogurt. 1/2 tsp minced garlic. Healthy squeeze of mayo, maybe 3 tbs. Juice of half lemon from pan. Salt and pepper.)

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