Turmeric Garlic Roast Chicken

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 1 tbsp ground turmeric
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• Fresh rosemary sprigs
• Fresh thyme sprigs

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry with paper towels.
3. 3 In a small bowl, mix olive oil, turmeric, garlic, salt, and pepper.
4. 4 Rub the mixture all over the chicken, inside and out.
5. 5 Stuff the chicken cavity with lemon halves, rosemary, and thyme.
6. 6 Place the chicken breast-side up in a roasting pan.
7. 7 Roast in the preheated oven for 75 minutes or until the internal temperature reaches 165°F.
8. 8 Let the chicken rest for 10 minutes before carving.

Nutrition

Tips

• For extra crispiness, you can start the chicken skin-side down for the first 15 minutes of roasting.
• Leftover chicken makes great sandwiches or salads the next day.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with roasted vegetables and a side of fluffy basmati rice.
• Pair with a fresh cucumber and yogurt salad for a refreshing contrast.

FAQ