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Easy baked anti inflammatory chicken with roasted vegetables

Baked Anti-Inflammatory Chicken

A cozy, easy dinner that is juicy and warmly spiced, making it a great anti-inflammatory meal option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 to 2 pounds chicken thighs or chicken breasts Thighs are recommended for juiciness.
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice Plus lemon slices for the pan.
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon turmeric Be cautious, it stains easily.
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika Smoked or regular.
  • 3/4 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano or thyme Optional.
  • 1 pinch red pepper flakes Optional for heat.

Method
 

Preparation Steps
  1. Preheat your oven to 425°F.
  2. In a bowl, mix together the olive oil, lemon juice, garlic, turmeric, ginger, paprika, salt, pepper, and any optional herbs to create a flavor paste.
  3. Pat the chicken dry with paper towels then rub the flavor paste all over the chicken.
  4. Place the chicken in a baking dish and tuck lemon slices around it.
  5. Bake the thighs for 22 to 28 minutes or the breasts for 18 to 24 minutes until cooked through.
  6. Check doneness with a thermometer; chicken is done at 165°F.
  7. Let the chicken rest for 5 to 10 minutes before slicing.

Notes

For best results, use thighs as they are more forgiving. Do not skip the resting time to retain juices. Consider marinating the chicken for deeper flavor.