Turmeric Braised Chicken with Golden Beets and Leeks

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Turmeric Braised Chicken with Golden Beets and Leeks is a flavorful dish layered with vegetables and spices, covered with wine and baked in a casserole dish.

Turmeric Braised Chicken with Golden Beets and Leeks is a flavorful dish layered with vegetables and spices, covered with wine and baked in a casserole dish. What emerges from the oven once it’s done is the most incredible tasting chicken dish. A rich, golden broth with the perfect balance of flavors that will make you want to lick the bottom of the dish. It’s THAT good!

Turmeric Braised Chicken with Golden Beets and Leeks is a flavorful dish layered with vegetables and spices, covered with wine and baked in a casserole dish.

Golden beets, turmeric – I just love the colors in this dish! And the flavors were balanced and so flavorful, I made this two nights in a row! This dish is from Phoebe Lapine, book author of the Wellness Project, a book that chronicles her journey to heal her autoimmune disease (Hashimoto’s thyroiditis) while finding a balance to make a series of lifestyle changes. Her book has practical advice on fitness, sleep, relaxation, hormones, as well as cooking advice. There’s even 22 inflammation-fighting recipes for better digestion, clearer skin and a thriving thyroid, including this one.

Turmeric Braised Chicken with Golden Beets and Leeks is a flavorful dish layered with vegetables and spices, covered with wine and baked in a casserole dish.

I enjoyed this recipe as is. But if you want to swap the beets for another vegetable, I think potatoes would also work great. You can easily modify this to be Whole30 by swapping the wine for chicken broth.

Turmeric Braised Chicken with Golden Beets and Leeks is a flavorful dish layered with vegetables and spices, covered with wine and baked in a casserole dish.
Print WW Personal Points
5 from 22 votes
Did you make this recipe?

Turmeric Braised Chicken with Golden Beets and Leeks

527 Cals 64 Protein 16.5 Carbs 19.7 Fats
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Turmeric Braised Chicken with Golden Beets and Leeks is layered with spices, covered with wine and baked in a casserole dish.


  • 2 leeks, white and light green parts only
  • 1 bunch, 4 golden beets with their 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 tbsp olive oil
  • 4 skinless chicken drumsticks, on the bone
  • 4 skinless chicken thighs, on the bone
  • 1/2 cup white wine, swap for chicken broth for whole30/paleo


  • Preheat the oven to 425°F.
  • Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
  • Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
  • In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1 teaspoon of turmeric, ginger, salt, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
  • Add the chicken and the other teaspoon of turmeric to the mixing bowl and toss to coat in the remaining turmeric mixture. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
  • Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
  • Roast, uncovered, until the chicken is fork-tender and the beets are soft, about 1 hour.


Serving: 1drumstick, 1 thigh and vegetables, Calories: 527kcal, Carbohydrates: 16.5g, Protein: 64g, Fat: 19.7g, Cholesterol: 290mg, Sodium: 747mg, Fiber: 3.5g, Sugar: 8g
WW Points Plus: 12
Keywords: braised chicken thighs, One-Pan Chicken with Golden Beets and Leeks, Turmeric Braised Chicken, Turmeric Braised Chicken with Golden Beets and Leeks, turmeric chicken

Turmeric Braised Chicken with Golden Beets and Leeks is layered with spices, covered with wine and baked in a casserole dish. What emerges from the oven once it's done is the most incredible tasting chicken dish in a rich, golden broth with the perfect balance of flavors that will make you want to lick the bottom of the dish, it's THAT good!

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. What is the value of using the bone-in chicken?

  2. One of my favourite dishes yet. I couldn’t find golden beets/greens so just went with red. And I don’t care for leeks so I left them out. My boyfriend and I both loved this recipe and it was very simple to make. We had it alongside the spinach gratin and the combo was amazing.

  3. I put this dish together before I left for work this morning. My husband put it in the oven later in the day and it was excellent. Fabulous flavors!!

  4. Enjoyed this recipe will definitely make again, but i think I am missing part. Recipe identifies a marinade but I did not see any instructions for marinating the chucken. Is there a marinade I am missing that should be incorporated other than just the turmeric.

    • I missed this too because I dumped the mixture of beet greens, leeks and beets into the 13X9 pan. If you only spoon out the mixture you will be left with the lemon juice and olive oil marinade with the spices. That is what you are to pour over at the end.

  5. Tried this tonight and it was a great one pan meal! Another successful Skinnnytaste dinner!

  6. This was amazing. We went with red beets and I think it made it even more beautiful. Do not replace the beets with potatoes! The beets, leeks and turmeric are a fantastic combination!

  7. Wonderful dish.  I made it by the recipe except I used boneless chicken breast.  To keep them from drying out I cooked the veggies for 30 minutes and the added the chicken.  I kept the chicken marinating until I added it to the dish.  Will be making this again !

  8. deliriously delish!!!!! everyone in the family enjoyed your most wonderful tasty Turmeric Braised Chicken………Thank you Gina! BTW, I left the skins on the beets & dinner was a smash, yet, wondering once beets are roasted until tender, should beets be peeled and then served?

  9. I would like to use fresh tumeric root and fresh ginger as I have both at home, would you use less of each due to the stronger flavor or would you stick with the ground version of each?

    • I would use less, its hard for me to say how much without testing.

    • Usually, dried herbs and spices are MORE intense than fresh, and the typical recommendation is to use three times as much fresh as dried. Google “dry vs. fresh herbs and spices” (without quotes) for extensive discussion.

  10. I saw some golden beets and thought of this recipe, which I had not done in awhile, and forgot how much we love it. Used all chicken legs and used kale as my beets had no greens attached. 5 beets useed, would be good to know weight of beets that you are shooting for in this recipe as sizes vary a lot. . Love the flavor of this recipe. It is a surprise how good it is if you have not tried it. A favorite with many healthy ingredients. If beets bigger would recommend slices or do in smaller chunks so they cook in an hour.

  11. I was making this dish on autopilot, as it’s one of my very favorites, when I’m on whole 30 and every other day! I accidentally made it with cumin instead of tumeric (don’t ask, I was exhausted). It’s not quite as good to me, but my husband like it even better! So, if you make this a lot, as I do, change things up and try it with cumin sometime! You’ll like it. 🙂

  12. I made this for Passover and it was delicious. Everyone loved it!

  13. Trying the Keto diet and I love this recipe so I made this low carb by substituting the beets with cauliflower and substituted the greens with spinach. It was delicious and very low carb!

  14. This was absolutely delicious. I will make over and over and over again! Thank you 

  15. We absolutely loved this! Aldi didn’t have any beets, so we used potatoes and were very happy with the results. I’m anxious to try it with beets though. 

    Do you have any recommendations on how to cook this in an Instant Pot?

  16. Totally substituted lime juice for lemon as I didn’t have any and it was still AMAZING. 

  17. Saw on Facebook someone made this and it reminded me I have been wanting to do it. We loved it and it will be a regular. So much interesting flavor from the ingredients. Leeks really shine through and the golden beets are so pretty. The lemon gives it brightness . I can’t decide what the flavor is of turmeric when I add it to things but I know it is good for you! This one looks so pretty too. Great inventive recipe with wonderful flavors.

  18. very unique dish–loved it–thank you

  19. I loved this dish and so did my husband and he is fussy. I added sweet potatoes to it just cause I had them.
    Made it the next night it was so good. Thanks

  20. This was incredible! Clean up was so easy since everything could be mixed in the same bowl and cooked in the same dish! Since I cook for one, I only used 4 thighs, but used the same amount of veggies. I found that that easily made four meals for me!

    Looked forward to lunch every day! 🙂 Thank you!

  21. Used potatoes and broth bec that’s what we had. Other veggies subbed. Flavors come together wonderfully!  Another hit at our house!  Thank you Gina!

  22. I made this dish for 7 friends and it was a huge hit! I can’t believe how flavorful this dish is. I doubled the recipe and used vegetable broth instead of wine for some friends on the whole 30 track. Thank you for introducing us to golden beets as none of us ever ate them before. This dish is so easy and inexpensive. Definitely going to make this again. Just a heads up, wear gloves when working with the turmeric because it stained my fingers for a few days,

  23. This was soooo delicious! Used red beets, which made a beautiful red sauce. Beets didn’t have many greens attached so I added spinach.  Used 6 thighs, no legs. Served it over rice. Thank you for another great recipe!!

  24. I’m trying to watch my acid intake for health reasons.
    Do you suggest anything in place of lemon juice?

  25. Absolutely wonderful!! I will definitely make this meal again. Thank you for another favorable and simple weeknight meal! 

  26. I made this recently with parsnips, tomatoes, onions, and fresh ginger. It was great. Parsnips aren’t as sweet as beets so I used half the lemon juice. Thanks Gina!

  27. Made this tonight and it was gorgeous.  I love all of your recipes and so does my family!! Thank you thank you thank you! 

  28. Do you think I could make this the night before and then put it in the oven he next day?

  29. This recipe was simply amazing!!! Will make again. 

  30. Made this tonight for a family of 6.  Four teenagers – 3 tried the beets, with 1 liking them.  It’s a keeper for the hubs and I.  Served with jasmine rice.    Thank you for another awesome recipe!

  31. Do you think you could make this recipe in a crock pot?

  32. Loved it!

  33. This was delicious! I followed the recipe to the letter. I removed the stems from the greens before chopping.  Can’t wait to add this to our rotation. 

  34. A lot of times my grocer store takes the greens off the beets. What and how much of could I use in their place?

  35. Gina, as I can only have one half of a chicken breast (cut in half horizontally), would you suggest that I put everything else in the oven for about 30 minutes and then add the chicken or would you suggest a different cooking time?

  36. This looks great but I don’t think the nutritional values could be correct. It says there is only 2 grams of fat but a chicken thigh and leg contain at least 22 grams of fat plus you added some olive oil.

  37. This dish would be great for my client.  I am putting this dish on their next menu.  Thank you!

  38. This was a delicious and interesting way to use my CSA veggies.  I had both golden and red beets, so I popped them all in.  I chose to use 6 boneless skinless thighs instead of the combination of bone-in thighs and legs because who wants to mess with all the bones?  That made 3 nice servings with plenty of veggies (which were truly scrumptious!). Make sure you  cut the beets small enough so that they will cook in an hour….I tried for about 1″ cubes and that seemed to work pretty well.  I also salted the chicken before popping it on top of the veggies.  (And a little more white wine is never a bad thing!) The beet greens provide a nice, slightly bitter contrast to the leeks and beets.  It’s a wonderful dish!  Served it up with a big side salad (more CSA) and we had plenty.

  39. Hi.  I cannot see where the wine/broth comes into the picture 🙁

  40. Good dish and healthy. It maybe needed a little more salt or something? I even salted the chicken lightly, but I just didn’t find it crazy flavorful like others. The chicken was incredibly crisp and beautiful on top though.

  41. Making this for company tonight. Happy to see that my sub (red beets for golden) is still delicious. I figured it would be a great “company dish” because I can make it ahead, then just pop it in the oven. I’ll serve it with some rice (my dad lives with us, and he’s a bit picky) and a salad with mixed greens, strawberries, pumpkin seeds and feta cheese. Dinner is at 7 in case anyone wishes to join us. 🙂

  42. This was really good. I used low sodium chicken broth instead of wine and since my beet greens weren’t very fresh I used a mix of Swiss chard and spinach instead.

  43. Just made this for dinner last night. It was really tasty! I had to make a little extra marinade for the greens and chicken though and cook in two casserole dishes so the beets would get roasted rather then steamed. Looking forward to eating the left overs for dinner tonight!

  44. Thank you for sharing this delicious and healthy recipe. Hardly to find recipe with turmeric so this is great. Turmeric is indeed very good and healthy for our body. I’m absolutely will try this for my family.

  45. What if you are not a leek fan? Is there any alternative I can use?


  46. This was so good.   I froze half of it and reheated at 350 in a glass baking dish covered with foil for about an hour.  Just as good the second time around. Thanks for another great recipe 

  47. This was SO delicious! I made it last night, and accidentally left it in the oven longer than suggested… and it was still so yummy. Chicken was moist, leeks were sweet and wonderful, and the golden beets were perfect. Loved it so much, thank you. (always happy to find recipes with Turmeric!)

  48. Sounds delciious but macros seem off. How does this have 2 gm of fat for 1 thigh and 1 drumstick?

  49. OMG good! Made this last week with red beets and the entire family loved it. I was nervous as I have never cooked with turmeric or beet greens and couldn’t have been happier with the results. Probably one of the prettier dishes I’ve ever served…in fact, the hub said it looked just like plate at a fancy restaurant.

    Definitely joining the rest of your recipes in our regular line up!

    Thank you for all your wonderful recipes!

  50. This is such a great recipe. My family enjoyed it so much, I’m making it tonite for a second time. Thank you for sharing Gina! Please keep them coming!

  51. What would you serve this with?  e.g. rice, farrow, etc.

  52. Gina, it was delicious! And nobody could guess which veggies were there;) Thank you!

  53. Just made it and it was so good. My beet greens were terrible so I added chopped Kale I also added a couple of turnips. So good loved it. Will definitely do it again 
    Thanks jenny

  54. I made this for dinner tonight.  You were not kidding about how delicious this was!!!  I loved it and it will go in with my favorite recipes.  I couldn’t find the golden beets with tops on them, so I substituted Swiss chard.  Really yummy.  Thanks for another excellent dinner.

  55. I made this last night and of course missed my exit for the store that actually has golden beets and didn’t think that red beets would work so I used potatoes. WOW!!! This was FANTASTIC!! I used chicken broth instead of the wine and left out the greens since I didn’t have the beets then realized I could’ve just bought a package of collards and used those but oh well. It was absolutely delish and can’t wait to make it again with the beets. Next time I see golden beets, I am buying them and making this recipe. Another winner!!

  56. Gina – would this work in the crock pot? I’d love to make this during the week!

  57. My husband was helping me prep the beets when I expressed my concerns about this recipe. I told him I’m just going on “blind faith” because I really wasn’t sure how this was going to come together. He said, it’s really not “blind” because you’ve loved Gina’s recipes and he trusts my instincts. What a guy!  And what a winner this recipe is!  I could only find red beets but the beet greens were beautiful. I used all thighs and I was generous with the dry white wine I used. One thigh was enough of a serving for us.  Everything was cooked in about an hour. The flavors are really unusual. I don’t think most people would guess the ingredients. Thanks for a beautiful and satisfying plate, Gina. 

  58. I just made this for dinner, and it was absolutely delicious!! I used 2 bone-in chicken breasts (skin removed) and simply turned them over half way through cooking to keep them from drying out. The plan was to save some of the vegetables for lunch tomorrow, but they were so good we ate all of them! 

  59. Can this be made with boneless thighs? If so, what’s recommended oven temp and cook time for that? 

  60. Could only find beets without greens. Can I add kale or spinach?

  61. Thank you for making Gina! I’m so happy so many people have tried it! xoxoxo

  62. I’m thinking I’ll add the 2nd tsp of turmeric when putting the chicken in the marinade, because I can’t find where to add it in the recipe either.

  63. Thank you for sharing! Made this for this week’s meal prep (with chicken broth as an alternative like you suggested) and it’s so delicious – especially reheated the next day because the spices and flavors really soak into the chicken.

  64. Do you peel the beets first? 

  65. Any ideas on adapting this to an Instant Pot Pressure Cooker?

  66. what kind of wine do you suggest

  67. Looks so yummy! If I could only find golden beets!

    • On my way home from work tonight, I stopped by  WalMart Neighborhood Market, which has an amazing produce department, and to my delight, they had gorgeous golden beets with the lovely, fresh greens still attached! Great price, too! If only I’d remembered leeks. I’ll get some tomorrow and make this dish for Friday night supper! 

  68. Like Pam, I’m wondering about the 2nd teaspoon of Turmeric. Once you’ve put the vegs in the casserole and then you put the chicken in the bowl, which I assume has some of the “sauce” still in it, do you add the 2nd teaspoon of Turmeric to that? And then toss?

    Also, I notice your photo shows half the amount of chicken. I assume you halved all the other ingredients, too, including the beets and leeks. Since I just cook for one, I would probably halve the recipe, too. How are leftovers reheated? OK, I hope? I’m eager to try this!

  69. What do you do with the second teaspoon of tumeric? I am not seeing anything in the directions to say.

    • Thanks for asking this. I had the same question. 

    • When you place the chicken in the bowl to toss, that’s when you put in the second teaspoon of turmeric

    • Hiya, step 4. has the first teaspoon with the veggies, spices, and lemon jce/EVOO. Step 5. has the second teaspoon combined with whatever is still left in the bowl and the chicken.

  70. I made this last night for my family of four and we LOVED it! No golden beets at our grocery store, so had to use traditional red. The flavors of the beet greens, leeks and beets sprinkled with the turmeric, garlic and ginger was fresh and unique. Thanks for another delicious and healthy recipe. Keep ’em coming!!

  71. Would bone-in skinless chicken breasts lower the calorie amount? Also, would it change the cooking time? Would LOVE to make this but not a fan of thighs and prefer chicken breasts.

    • We don’t like dark chicken either and are using boneless chicken breasts.  To keep it from drying out I drizzled a little olive oil over the breasts about halfway through the baking time.  Will let you know how it tastes.  The aroma is incredible!

    • When I put this in MyFitnessPal with a pound of boneless, skinless chicken breasts, I got 261 calories per serving 🙂

    • I’d keep the skin on the chicken breasts so they don’t dry out in the oven
      cook white meat to 165 F internal temp

  72. This sounds delicious!!

  73. @skinnytaste

    Sounds yummy! Could you use red beets? I have two huge ones on my counter I need to use. Also will this work with breats? Thank you bw