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turmeric chicken roast

Turmeric Chicken & Potato Roast

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  • Total Time: 1 hour 55 minutes
  • Yield: 8 people 1x

Description

Fall apart turmeric chicken roast with equally delicious crunchy on the outside soft on the inside potatoes. Maximum juices, fragrant and well flavored, you want to save this recipe for sure!

Ingredients

Units Scale
  • 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
  • 1/4 cup olive oil, or as needed

Baste

  • 2 tbsps butter melted

Instructions

  1. Take the chicken out the fridge 30 minutes before cooking. While you are there, take the butter out too if not at room temperature.
  2. Preheat oven to 200 Celsius/ 400 degrees Fahrenheit
  3. Pat the chicken dry with a kitchen towel and season well with salt and pepper all around inside and out.
  4. Place the chicken in a large enough roasting oven tray - it will hold both the chicken and potatoes.
  5. 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.
  6. 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.
  7. Season generously with salt and pepper.
  8. 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.
  9. Use kitchen twine to tie the ends of the legs gently but firmly (also known as trussing the chicken).
  10. Tuck or tie the wings. To tuck, simply fold the wing tips back.
  11. Use half the pieces of the cubed butter to place randomly on the chicken.
  12. Add the potatoes to the sides of the tray next to the chicken.
  13. 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.
  14. 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.
  15. Rest the chicken for 15 minutes before carving.
  16. Serve with roasted potatoes and the juices from the pan and side of sliced lemon is optional. Enjoy!

Notes

Stuffing:  Add fresh rosemary with the lemon inside the cavity and 1/2 to 1 whole head of garlic for additional flavor. 

Basting: You can melt the butter in the microwave for a couple seconds. Tie a bunch of fresh rosemary and thyme together. Add spices like paprika, chicken spice and a hint of cayenne and a touch of turmeric. Use the herbs to dip and baste as often as you can while checking on the chicken. 

To check for doneness without a thermometer prick the chicken between the thigh and the body with a pointed knife, skewer or the needle part of the thermometer and if the juices run clear the chicken is done. 

Using a thermometer you should insert it into the thickest part of the thigh not touching the bone and it should have a reading of 75 °Celsius

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dinner
  • Cuisine: South African

Nutrition

  • Calories: 440
  • Sugar: 2
  • Sodium: 85
  • Fat: 26
  • Saturated Fat: 11
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 23
  • Cholesterol: 103

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