Turmeric Roast Chicken (Edit recipe)

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I had to dig this recipe out of my archives. It was one of the first recipes I ever created for my very first website years ago. This is actually the photo I took of it in my very first home over 10 years ago. I have friends and family that still talk about this roast chicken! One time I did cauliflower as the veggie and an avid cauliflower hater came to love it and they still cannot believe that and neither can I. Flavors that melt out of this chicken are just heavenly!

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PREP TIME

15 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

16

Serves: 4

Ingredients

1 whole Chicken, Whole, air-chilled, organic
3 cups Carrots, or any assorted vegetables - ex. onions, potatoes, carrots, cauliflower, mushrooms - chopped large
0.5 cup Bone Broth, water works as well

To Stuff Cavity

1 bunch Herbs, Fresh, sage, rosemary, oregano, parsley - anything fragrant and on hand
1 head Garlic, sliced in half

Drizzle On Top/Under Skin

1 whole Lemon, juiced (stuff leftover lemon in the chicken)
2 Tbsp Ghee

Chicken Rub

2 tsp Himalayan Pink Salt, sub any salt
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Turmeric Powder
1 tsp Paprika
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425F
If the chicken has a bag of giblets, please remove & discard then drain all excess fluid from the cavity
Pat chicken dry with paper towels
Place your fresh herbs & garlic inside of the chicken cavity.
Place roughly chopped, assorted vegetables into bottom of roasting pan with your ½ cup of water. I use a 12” cake pan, but the higher the sides, the more veggies you can cook. The vegetables will act as a rack for your chicken so don’t dice them too small.
Get the ghee and lemon under the skin of the chicken if you can. If you cannot, melt the ghee and mix with the lemon juice and massage it onto the chicken. If you do this in the roasting pan, anything that doesn’t stick to the chicken will fall to your vegetables – this is important.
Mix the rub & coat your chicken with it.
Place the chicken breast down, on top of the vegetables.
Roast for ~1 ½ hours, basting 2-4x throughout. Thigh temperature should be at 165F - I highly suggest using a thermometer to monitor so you don't over or undercook your chicken.
Pull the chicken from the oven & allow it to rest for 5 minutes before cutting into it!
Serve with your assorted veggies from the bottom of the pan.

Notes

Save the fat & juices from the bottom. Saute ANYTHING in them – it will taste like heaven.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	180
Fat:	11 g
Carbohydrates:	12 g
Protein:	8 g
Cholesterol:	39 g
Sodium:	900 mg
Fiber:	4 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.