March 6, 2024

Crispy Sheet-Pan Turmeric Rice and Chicken

Name: Crispy Sheet-Pan Turmeric Rice and Chicken
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 2 cups short-grain rice (such as sushi rice rinsed until water runs clear and drained); 5 tablespoons extra-virgin olive oil divided (more as needed); ¼ cup lemon juice (fresh squeezed); 6 garlic cloves (finely grated or minced); 2 tablespoons fresh ginger (from one 2-inch piece, finely grated or minced); 3 teaspoons kosher salt divided (more as needed); 2 teaspoons ground turmeric; 2 teaspoons ground coriander; 1 teaspoon freshly ground black pepper; 2 pounds bone-in, skin-on chicken thighs ((approx. 8 thighs or do a combo of 4 thighs and 4 drumsticks), trimmed); 1 bunch scallions (thinly sliced, white and green parts separated); ½ cup fresh cilantro leaves and tender stems (rough chopped)

Crispy Rice. Crispy Chicken Skin. Now you’re speaking my language. Crispy Sheet-Pan Turmeric Rice and Chicken delivers outstanding Persian flavor AND magical crackling crispiness. In other words, it’s a two-fer that’s found on one sheet pan. Want to know more?

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Ingredients

Organize the ingredients – bone-in, skin-on chicken thighs, short grain rice, garlic, fresh ginger, scallions, cilantro, fresh lemon juice, ground turmeric, ground coriander, olive oil, kosher salt and freshly ground pepper.

Prepping the Rice

While the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil.

Cook the rice according to package directions. Leave rice in the pot until ready to transfer to the baking sheet. While rice is cooking, place sheet pan on middle rack in oven and heat oven to 450 degrees. Pan will get very hot and this is what you want to achieve the crispy rice! Once the rice is finished cooking and while the chicken is marinating, toss the cooked rice with the 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil.

Making the Marinade

While the oven is heating, marinate the chicken. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, ginger, 1½ teaspoons of the salt, turmeric, coriander and pepper, and mix well.

Transfer 1 tablespoon of the turmeric-ginger mixture to a small bowl and set aside until ready to serve.

While the oven is heating, make the marinade for the chicken. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, ginger, 1½ teaspoons salt, turmeric, coriander and pepper, and mix well. Transfer 1 tablespoon of the turmeric-ginger mixture to a small bowl and set aside. (This will be used as a flavor booster to the rice when serving the meal.) Add the chicken to the marinade and toss until the pieces are well coated and let sit at room temperature for 20 minutes.

Cooking the Chicken Thighs and Rice

Use a large spoon to carefully spread the rice out on the hot sheet pan, then make divots in the rice for the chicken, making sure the sheet pan is exposed. Place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil.

Roast until the chicken is deeply browned on top, cooked through and the rice is crisp at the edges, approx. 40 minutes.

Use a large spoon to carefully spread out the rice on the VERY hot sheet pan, making eight divots in the rice for the chicken. Be sure the divots expose the sheet pan. Then place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil to achieve maximum crispiness. Leave the chicken and rice undisturbed and bake until the chicken is deeply browned and skin is crispy on top, cooked through, and the rice is crisp at the edges, approx. 40 minutes.

Crispy Sheet-Pan Turmeric Rice and Chicken

Use a spoon to dab or drizzle it onto the rice (not the chicken). Carefully stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. Top everything with scallion greens and chopped fresh cilantro, and serve directly from the baking sheet.

Add a little more lemon juice and olive oil into the reserved turmeric-ginger mixture to thin it out. Use a spoon to dab or drizzle it onto the rice (not the chicken). Carefully stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. Top everything with scallion greens and chopped fresh cilantro, and serve directly from the baking sheet.

Print Recipe

5 from 1 vote

Crispy Sheet-Pan Turmeric Rice and Chicken

Prep Time40

Cook Time40

Total Time1 20

Course: dinner

Cuisine: Asian

Keyword: chicken thighs, cilantro, crispy rice, garlic, ginger, gluten free, ground coriander, lemon, scallions, short grain rice, turmeric

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

2 cups short-grain rice such as sushi rice rinsed until water runs clear and drained
5 tablespoons extra-virgin olive oil divided more as needed
¼ cup lemon juice fresh squeezed
6 garlic cloves finely grated or minced
2 tablespoons fresh ginger from one 2-inch piece, finely grated or minced
3 teaspoons kosher salt divided more as needed
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (approx. 8 thighs or do a combo of 4 thighs and 4 drumsticks), trimmed
1 bunch scallions thinly sliced, white and green parts separated
½ cup fresh cilantro leaves and tender stems rough chopped

Instructions

Cook the rice according to package directions. Leave rice in the pot until ready to transfer to the baking sheet.
Place sheet pan on middle rack in oven and heat oven to 450 degrees. Pan will get very hot and this is what you want to achieve the crispy rice!
While the oven is heating, make the marinade for the chicken. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, ginger, 1½ teaspoons salt, turmeric, coriander and pepper, and mix well. Transfer 1 tablespoon of the turmeric-ginger mixture to a small bowl and set aside. (This will be used as a flavor booster to the rice when serving the meal.) Add the chicken to the marinade and toss until the pieces are well coated and let sit at room temperature for 20 minutes.
Once the rice is finished cooking and while the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil.
Use a large spoon to carefully spread out the rice on the VERY hot sheet pan, making eight divots in the rice for the chicken. Be sure the divots expose the sheet pan. Then place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil to achieve maximum crispiness..
Leave the chicken and rice undisturbed and bake until the chicken is deeply browned and skin is crispy on top, cooked through, and the rice is crisp at the edges, approx. 40 minutes.

Assembly

Add a little more lemon juice and olive oil into the reserved turmeric-ginger mixture to thin it out. Use a spoon to dab or drizzle it onto the rice (not the chicken). Carefully stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. Top everything with scallion greens and chopped fresh cilantro, and serve directly from the baking sheet.

Notes

Drumsticks can also be used.

Recipe can be cut in half.

If you’re really in a pinch and only have long grain rice, you can use it but cooking times may need to be adjusted since long grain rice browns more quickly than shorter grained rice.

Recipe from NYT Cooking.

If you like this recipe, you may also like these other GFchow recipes. Turmeric Coconut Crunch Rice with Wilted Spinach, Grilled Shrimp with Turmeric Citrus Sauce, and Sweet and Spicy Turmeric Chicken with Broccolini.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.