On Nov 10, 2021, Updated October 07, 2024
Succulent turmeric chicken and potato roast, perfectly seasoned, fragrant and tender with pan juices that don't stop giving in this fall apart tender chicken.
The roast potatoes are crunchy on the outside, soft and fluffy on the inside and this is a recipe you want to save for sure!
This was what we shared for dinner last night and let me tell you that if you're looking for a well flavored roast chicken then this is it!
Not sure what could be better as a mother than when you can rest your feet and have one of your loved ones cook. This turmeric chicken roast is all my daughter and I couldn't be more proud because she delivered a scrumptious Sunday roast.
When I walked into the kitchen I was wowed by the robust color of the marinade/paste that was being brushed all over the chicken. (My daughter for sure). I knew that something wonderful was happening in my kitchen which was confirmed seconds later when someone shouted 'it smells amazing!"
Turmeric Chicken Roast
How To Make This Turmeric Chicken Roast
You will find the full recipe card below and for a more detailed roast chicken recipe you can take a look at this post here.
Chicken - 2 chickens were used here in one large roasting pan. The weight of each was approximately 1.7kg to 2kg respectively.
Potatoes - Potatoes were washed clean, yes we wash the potatoes! I know some recipes where potatoes are used say no need to rinse the potatoes but we all live in different parts of the world and we wash our potatoes.
Moving on, roasting potatoes with the skin on allows you get the natural nutrients from the potato since they are full of fiber, potassium, VB, V6 and iron. If you dose your potatoes in cream, the nutrient value may not apply.
Seasoning and Spices
If you have not visited our online spice shop then this is the time to go spice shopping! We carry a blend of all natural, non irradiated, kosher and halal certified spice range and it couldn't get any better than flavorful spices. For more information click this link here
When you blend our Asian inspired Thai Seasoning blend with our 13 spice - for all your chicken dishes, the results are something amazing in terms of taste, texture, fragrance and flavor. See the full recipe card below.
Tips & Suggestions
The biggest tip for this recipe is to check your oven temperature and make an informed decision. When my daughter makes this chicken roast in her own oven she sets the temperature to 230°C for an hour. In my oven however, she had to set the temperature to 200 for an hour 20 minutes.
The 2nd tip - don't forget to baste halfway through, she basted once or twice through the cooking time.
How To Use Left Overs
Any leftovers can be used in a sandwich, salad, omelet or refried.
Serving Suggestions
Because you already have potatoes in this roast you may want to serve it with something light. Serving it alongside rice or any vegetable is also a great idea. If you really like 'dunking' then go for it with crusty bread pieces because these chicken juices were absolutely irresistible!
- Greek Salad
- Basmati Rice Recipe
- Mediterranean Salad
- Roasted Eggplant
- Cucumber and Onion Salad
- Oven Roasted Butternut
More Chicken Recipes
- Chicken and Mushroom Recipe
- Chicken Roast
- Grilled Chicken Breast
- Herb Chicken Roast
- Oven Baked Chicken and Crunchy Rice Casserole
- Roasted Sticky Chicken and Veggies
Stay in touch!
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Turmeric Chicken & Potato Roast
Ingredients
- 1,2 kg chicken (2.6 lbs)
- salt & pepper to taste, as needed
- 1 tablespoon chicken spice
- 2 teaspoons turmeric spice
- 60 grams (about 4 tablespoons) of unsalted butter, soft not refrigerated
- 1 cup water or chicken stock
- 1 whole lemon
Potatoes
- 6 potatoes, washed, unpeeled and cut lengthwise
- ¼ cup olive oil, or as needed
Baste
- 2 tbsps butter melted
Instructions
- Take the chicken out the fridge 30 minutes before cooking. While you are there, take the butter out too if not at room temperature.1,2 kg chicken (2.6 lbs)
- Preheat oven to 200 Celsius/ 400 degrees Fahrenheit
- Pat the chicken dry with a kitchen towel and season well with salt and pepper all around inside and out.
- Place the chicken in a large enough roasting oven tray - it will hold both the chicken and potatoes.
- Prepare the potatoes - season with salt and pepper and add the oil. Coat well using your hands making sure all the potatoes are well oiled and seasoned.salt & pepper to taste, as needed, 6 potatoes, washed, unpeeled and cut lengthwise, ¼ cup olive oil, or as needed
- Make a mix of the turmeric spice, chicken spice and the melted butter and rub this all over the chicken. Gently lift the skin and spread the mix under the ski with your fingers or a teaspoon. Make sure to cover the legs in this butter spice mix, underneath and check the entire chicken is well coated. If you need a little more of the mix make another batch.60 grams (about 4 tablespoons) of unsalted butter, soft not refrigerated, 2 teaspoons turmeric spice, 1 tablespoon chicken spice
- Season generously with salt and pepper.salt & pepper to taste, as needed
- Cut the lemon in half and place into the cavity of the chicken. If you like you can add some fresh rosemary with the lemon.1 whole lemon
- Use kitchen twine to tie the ends of the legs gently but firmly (also known as trussing the chicken).
- Tuck or tie the wings. To tuck, simply fold the wing tips back.
- Use half the pieces of the cubed butter to place randomly on the chicken.60 grams (about 4 tablespoons) of unsalted butter, soft not refrigerated
- Add the potatoes to the sides of the tray next to the chicken.6 potatoes, washed, unpeeled and cut lengthwise
- Pour the water into the pan from the side making sure to not pour over the chicken and potatoes. You can use water, white wine and chicken stock, your preference.1 cup water or chicken stock
- Roast on the middle rack 200 ° C for 1 hour. Then take the chicken out and baste using the pan juices. Keep an eye on the chicken because ovens vary. If your chicken if cooking one side only, rotate the chicken, if the chicken is browning too quickly, cover it with aluminum foil OR lower the heat to 190 degrees C / 374 F but then youll need to add on an extra 15 minutes so I opt for leaving the temperature at 200 C/400 F and cover with foil if its browning too quickly or adjust the rack. It really depends on the chicken size and oven but generally for a chicken of 1.2-1.4kg / 2.6 lbs-3lbs it will cook at this time. 1 hour plus 30 minutes and in those 30 minutes you will be basting, checking on the browning and if you need to cover with foil or need to rotate the tray. You may not need to do this except baste, it depend on the stove. My previous oven always browned one side more so I had to rotate the tray. Butter: Add a little at a time of the melted butter using a pastry brush or a bunch of fresh rosemary and simply baste it over the chicken as you check it. Internal temperature for chicken with an instant read thermometer: 73-75 Celsius / 165 F. Best way to check, insert the needle part of the thermometer (or use a skewer) into the thickest part of the chicken, the juices should run clear. If the juices are not clear, continue cooking and check every 5 minutes or so until the juices run clear or the thermometer reads 73 C / 165 F. I prefer pulling my chicken out at around 72 degrees C (161 average) because it continues to cook while it rests.It will probably be roasting for an hour before its ready with the checking time.2 tbsps butter melted
- Rest the chicken for 15 minutes before carving.
- Serve with roasted potatoes and the juices from the pan and side of sliced lemon is optional. Enjoy!
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