Turmeric Braised Chicken with Golden Beets and Leeks

Bright, aromatic and deeply comforting, this turmeric braised chicken with golden beets and leeks is a one-pan meal that tastes like it took hours to prepare. Chicken pieces and wedges of golden beets roast together with leeks, garlic, turmeric and lemon, then finish in a bath of white wine (or chicken broth for a Whole30/paleo option). The result is tender, forkable chicken in a fragrant golden broth and melt-in-your-mouth vegetables—an elegant but unfussy dinner that’s perfect for weeknights or a relaxed weekend meal.

Why this dish works

The combination of turmeric and lemon gives the braising liquid a warm, citrusy brightness that complements the earthy sweetness of golden beets. Leeks add a soft, oniony backbone that collapses into the sauce as the dish roasts, while a splash of white wine lifts the flavors and helps create a glossy, golden jus. This recipe is forgiving: you can swap vegetables (potatoes or carrots work well) or replace wine with stock for dietary preferences, yet it still delivers a memorable plate.

Author and inspiration

This recipe is adapted from Phoebe Lapine’s work in the Wellness Project, where she combines practical health strategies with approachable cooking. The original version highlights anti-inflammatory ingredients and simple techniques to make nourishing meals that support digestion and overall well-being.

Details

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Yield: 4 servings
Serving suggestion: 1 drumstick, 1 thigh and vegetables per person

Ingredients

2 leeks, white and light green parts only
1 bunch (about 4) golden beets with greens, scrubbed
2 garlic cloves, minced
2 teaspoons ground turmeric, divided
1 teaspoon ground ginger
1 1/2 teaspoons kosher salt
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
4 skinless chicken drumsticks, on the bone
4 skinless chicken thighs, on the bone
1/2 cup white wine (or substitute chicken broth for Whole30/paleo)

Instructions

Preheat the oven to 425°F (220°C).
Prepare the leeks: slice them in half lengthwise, rinse thoroughly by fanning the layers to remove grit, then slice into thin half-moons.
Trim the beet greens from the beets, rinse the greens and coarsely chop them. Peel (if desired) and halve the beets, then cut each half into four wedges so they roast evenly.
In a large mixing bowl, combine the sliced leeks, beet wedges and chopped beet greens with the minced garlic, 1 teaspoon of turmeric, ground ginger, kosher salt, lemon juice and olive oil. Toss until everything is well coated. Transfer this vegetable mixture to a 9 x 13-inch (or similar) baking dish and spread into an even layer.
Return the mixing bowl to the counter and add the chicken pieces with the remaining teaspoon of turmeric. Toss the chicken to coat with any remaining turmeric mixture.
Arrange the chicken over and among the vegetables in the baking dish, nestling pieces into the beet mixture so flavors mingle.
Drizzle any leftover marinade over the top of the chicken. Pour the white wine (or chicken broth) around the sides of the dish—this liquid will steam and braise the ingredients as they roast.
Roast uncovered until the chicken is fork-tender and the beets are soft, about 1 hour. Cooking times may vary slightly depending on oven and the thickness of the chicken pieces; the chicken should reach a safe internal temperature and the juices should run clear.
Remove from the oven and let rest for a few minutes. Spoon the golden pan juices over the chicken and vegetables before serving.

Variations and tips

Potatoes, sweet potatoes or carrots can replace the beets if preferred; adjust roasting time so the vegetables are tender.
For a Whole30/paleo version, substitute an equal amount of chicken broth for the white wine.
Leftovers keep well refrigerated for a few days and can be gently reheated on the stovetop or in the oven, covered, until warmed through.
To boost color and aroma, add a pinch of freshly ground black pepper or a few sprigs of fresh herbs (thyme or parsley) just before serving.

Nutrition (per serving, approximate)

Calories: 527 kcal; Protein: 64 g; Carbohydrates: 16.5 g; Fat: 19.7 g; Fiber: 3.5 g; Sodium: 747 mg; Cholesterol: 290 mg; Sugar: 8 g.

If you try this recipe, note any adjustments you made or how it turned out—small changes like vegetable swaps, oven variations, or serving ideas help others and make the recipe your own.