Turmeric Chicken and Veggie Sheet Pan Meal

Sheet pan meals are a favorite. No extra pots and pans. No keeping up with separate cooking times for different parts of the meal. Just one large baking sheet filled with all the ingredients for a complete meal. And clean up can be super easy if you first line the baking sheet with foil. 

For an extra large baking sheet, check out this one and for foil to fit it, try this one. (Affiliate links.)

Turmeric and paprika are the main spices for this dish and make a great combo together. They have similar benefits such as anti-inflammatory, improve blood health, and anti-cancer properties. (Just an FYI--If you aren’t familiar with using turmeric, be aware that it can easily stain cloth. So you may want to avoid using your good kitchen towels when cleaning up any messes.) 

When preparing the broccoli and cauliflower, cut the florets from each about the same size so they finish cooking at the same time. Of course, if you have other favorite vegetables you would rather use, go for it! Just consider that not all veggies cook at the same time and you may need to cut some in larger chunks (like zucchini) or smaller chunks (like regular potatoes).

For more all-in-one complete meals, check out:

If you make this dish, share it with me by tagging @7corewellness.



A recipe from The Roasted Root inspired this sheet pan meal.

Turmeric Chicken and Veggie Sheet Pan Meal

Serves: 4

Total time: 60 minutes


  • 1 medium yellow onion, cut into thick slices
  • 1 large crown broccoli, cut into florets
  • ½  cauliflower head, cut into florets
  • 4 large carrots, peeled and cut into ½-1 inch slices
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8 thighs)
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground paprika
  • Olive or avocado oil
  • Salt and pepper


  1. Preheat the oven to 425 degrees F.  

  2. Spread the chopped vegetables on a sheet pan lined with foil. Drizzle with 2 to 3 tablespoons of oil. Season vegetables with salt and pepper to taste. Use your hands to toss until all vegetables are coated with oil. Leave open areas for the chicken to rest. 

  3. Place chicken thighs in a bowl. Drizzle with oil, then sprinkle with turmeric, paprika, salt, and pepper. Using a fork, gently stir the chicken around to coat the thighs with oil and seasoning. Place chicken thighs on the baking sheet. 

  4. Bake 30 to 40 minutes, until chicken is cooked through and veggies are roasted. You may want to stir the vegetables once halfway through.


main dish

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