Sweet and spicy honey turmeric chicken thighs with roasted cauliflower and grapes using antioxidant-rich turmeric is an easy, healthy weeknight sheet pan dinner that your family will love! 

Recipe & photo from our friend Kaleigh McMordie of Lively Table.

Prep time: 15 min

Cook time: 30 min

Serves: 3-4


  • 4 bone-in, skin-on chicken thighs
  • 2 tsp ground turmeric
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp honey
  • 4 tsp 4th & Heart Turmeric Ghee, divided (4 tsp of 4th & Heart Himalayan Pink Salt Ghee mixed with 1 Tbsp of turmeric)
  • 1 small head cauliflower, cut into florets
  • 1/2 red onion, sliced
  • 2 cups red seedless grapes                 


  1. Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
  2. In a small bowl, mix turmeric, garlic powder, ginger, cayenne, salt, pepper, honey and 2 tsp of melted ghee.
  3. Pat chicken thighs dry with a paper towel. Rub 2 tsp of the spice mixture on the chicken thighs and under the skin.
  4. Heat a large cast-iron or nonstick skillet over medium-high heat. Add 1 tsp of the ghee and swirl to coat the pan. Sear chicken thighs, skin side down, for about 2 minutes. Transfer chicken to the baking sheet.
  5. In a large bowl, toss cauliflower florets and sliced onion with remaining spice mixture and remaining 1 tsp of melted ghee. Spread onto the baking sheet in a single layer around the chicken thighs.
  6. Bake for 15 minutes.
  7. Remove from the oven, stir the cauliflower, and spread grapes onto the tray around the chicken. Bake an additional 10 minutes, or until a thermometer inserted into the center of the chicken reaches 165°F.
  8. Turn the oven to broil and place under the broiler for 1-2 minutes before removing.

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