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Chicken in a Pot with Turmeric and Lemon

Prep Time20 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Middle Eastern
Keyword: chicken in a pot
Servings: 3
Calories: 632kcal
Author: A. JoAnn


  • ½ chicken cut up, or 4 chicken pieces with skin and bones (breasts, thighs, drumsticks, wings)
  • 1 tbsp. garlic, minced
  • ¾ c. onion, chopped
  • ¼ c. celery, chopped
  • ½ c. carrots, chopped
  • ¼ tsp. turmeric
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 bay leaf
  • 2 tbsp. lemon juice, fresh


  • Pat chicken pieces with a paper towel to dry.
  • Melt butter in a skillet over medium low heat until butter starts to froth. Place chicken pieces, skin side down, in the skillet so that each piece has room to brown. Turn pieces to evenly brown.
  • Add garlic and onion and continue browning until chicken skin has a golden-brown color. Sprinkle chicken pieces with salt, pepper, and turmeric.
  • Add bay leaf, celery, and carrots to the skillet. Put the lid on the skillet and turn heat to low/simmer.
  • Simmer chicken in the covered skillet for 2 1/2-3 hours. If the lid fits properly, you will not need to add liquid, but if the juice is getting too low, add a bit of water or broth.
  • When chicken is done (it will be close to falling off of the bone) turn off the skillet.
  • Stir in the lemon juice and adjust salt and pepper to taste.
    Allow the chicken to rest for 10-15 minutes, as it will absorb some liquid.