This Is My One-pan Lemon Turmeric Chicken with Caramelized F

• total time: 1 hour 25 minutes

Ingredients

Golden, juicy chicken.

Sweet roasted fennel.

Buttery soft cabbage edges.

Bright lemon + warm turmeric tying it all together.

Minimal prep.

Easy cleanup.

Major flavor payoff.

If the week feels chaotic — this is the Friday night reset meal.

Save this for the next time you want something healthy, cozy, and low-effort but still feels elevated.

5-6 dark boneless Chicken pieces

1 bag @kosher_taste shredded cabbage, (1 small cabbage)

2 fennel bulbs, sliced long

1 large white onion, sliced

3–4 tbsp olive oil

ZEST & Juice of 1 large lemon

turmeric

Garlic powder

Salt + pepper

Dried thyme

Fresh parsley

1 tbsp maple syrup

Honey

1 cups broth or water

Directions

In a large baking delish add some oil, then your onions and cabbage. Season with salt, pepper and dried thyme. Mix and spread out.

Add your sliced fennel on top and season with salt, pepper, thyme, garlic powder and turmeric.

In a separate bag or bowl, add all your chicken slices with 2 tbsp. Oil, salt, pepper, turmeric, thyme, garlic powder, maple syrup and the fresh parsley with the zest of the lemon. Mix all together and place that on top of the fennel.

Pour the broth in the bottom of the chicken pan and then drizzle a little honey on top of chicken. Cover with wet parchment paper and bake in 375F for 1 hour covered and 20-30 minutes uncovered.