This low carb turmeric chicken dish is roasted with fennel and artichokes! A flavorsome and fragrant Mediterranean-inspired meal.
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This meal was inspired by a recipe that I saw on The Mediterranean Dish. The combination of roast chicken, fennel, and turmeric sounded fantastic. I did make quite a few changes to make it low carb – but the finished dish was SO good!
The chicken is super aromatic and fragrant, and the color is stunning! There's a little aniseed flavor from the fennel, a slight nuttiness from the artichokes, and hints of roasted lemon. What a match made in heaven LOL!
You might also like my recipes for low carb Turmeric Wings or my Chicken and Artichoke Bake!
How to Make Low Carb Turmeric Chicken
Prepare the marinade by whisking dry white wine, olive oil, Dijon mustard, ground turmeric, and onion powder together in a large bowl.
Add some bone-in skin-on chicken thighs and turn to coat in the marinade.
Cover and leave in the fridge for at least an hour.
Place the chicken into a very large baking dish skin side up – remember to use tongs because turmeric can really stain! Season with salt and pepper. Add some sliced fennel (reserve some fronds for garnish) and canned artichoke quarters. Season again.
Finally, drizzle the marinade over the top of the veggies. Cover and roast in a preheated oven for 30 minutes.
Uncover, place some lemon slices on top, and then return to the oven (uncovered) for 20-25 minutes or until the chicken has reached an internal temperature of 165F (a meat thermometer is handy!).
Garnish with the reserved fennel fronds and serve with a slotted spoon or spatula.
The chicken is SO moist and tender – and I just love the pops of flavor from the artichoke and fennel.
You can serve this dish or its own or it would also be great with some cauliflower rice! Just watch out for that turmeric!
Low Carb Turmeric Chicken
This low carb turmeric chicken dish is roasted with fennel and artichokes! A flavorsome and fragrant Mediterranean-inspired meal.
Ingredients
- ½ cup dry white wine
- ¼ cup olive oil
- 1 tbs Dijon mustard
- 2 tsp ground turmeric
- 1 tsp garlic powder
- 8 skin-on bone-in chicken thighs
- salt and black pepper
- 2 fennel bulbs, thinly sliced
- 14 oz can artichoke quarters, drained
- 1 lemon, sliced
- fennel fronds for garnish, optional
Instructions
- Prepare the marinade by whisking the dry white wine, olive oil, Dijon mustard, ground turmeric, and onion powder together in a large bowl.
- Add the chicken thighs and turn to coat in the marinade. Cover and leave in the fridge for at least an hour.
- Preheat the oven to 375F.
- Place the chicken into a very large baking dish skin side up. Season with salt and pepper. Add the sliced fennel and artichokes. Season again.
- Finally, drizzle the marinade over the top of the veggies. Cover and roast for 30 minutes.
- Uncover, place some lemon slices on top, and then return to the oven (uncovered) for 20-25 minutes or until the chicken has reached an internal temperature of 165F.
Notes
8g net carbs per serving (best estimate as only minimal amounts of the marinade is consumed)
Note: Turmeric can stain fabric, wood, marble, and more! Please be careful.
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Nutrition Information
Serving Size 2 thighs and quarter of the veggiesAmount Per Serving Calories 627Total Fat 36gSaturated Fat 11gCholesterol 333mgSodium 925mgCarbohydrates 16gNet Carbohydrates 8gFiber 8gSugar 3gProtein 65g