This post contains affiliate links. Please read our disclosure policy.
Garlic Turmeric Roasted Chicken is an exceptional dish that brings together the aromatic warmth of garlic and the earthy, subtly spicy flavors of turmeric. This golden-hued delight is not just pleasing to the palate but also packed with health benefits, making it a go-to recipe for those who love a good mix of taste and health!
Roasted Whole Chicken with Turmeric and Garlic
The chicken is first marinated with a blend of crushed garlic, turmeric, and other complementary spices. Both garlic and turmeric are known for their potent medicinal properties, thanks to the compounds allicin and curcumin, respectively. Together, they create a powerful flavor and health punch. Garlic lends a pungent depth that is beautifully offset by the exotic notes of turmeric. Some variations of the recipe might also include other spices such as cumin, coriander, or paprika, to further enhance the flavor.
As the chicken roasts, it absorbs these flavors and turns a gorgeous golden color thanks to the turmeric. The end result is a perfectly roasted chicken with a crispy skin and moist, flavorful meat. The rich, bold flavors of the marinade permeate the chicken, making each bite an explosion of taste.
But what truly sets Garlic Turmeric Roasted Chicken apart is its versatility. It pairs wonderfully with a variety of sides – from a simple green salad to roasted vegetables, or even a hearty grain like quinoa or couscous. The leftover chicken, if any, can be used in sandwiches, salads, or wraps, making it a practical option for meal prep as well.
How to Make Garlic Turmeric Roast Chicken
To make this recipe, we will use the following ingredients:
- Whole Chicken: The centerpiece of the recipe, chicken is a versatile protein with a mild flavor that absorbs the marinade well.
- Garlic: A powerful aromatic that adds a robust, earthy flavor to the dish. It also has numerous health benefits and gives a hearty depth to the marinade.
- Ground Turmeric: Turmeric lends a warm, mildly bitter flavor, a beautiful golden color, and also has significant health benefits due to its curcumin content.
- Cumin: This spice adds a warm, earthy flavor and a slight hint of both sweetness and bitterness. It is often used in combination with turmeric in many cuisines.
- Chili Powder: Adds a kick of heat to the dish, enhancing its complexity.
- Smoked Paprika: Provides a sweet-smoky flavor and a rich, vibrant color to the chicken.
- Olive Oil: It helps to bind the spices together to form a paste for the marinade, and its fat content helps keep the chicken moist and enhances the absorption of fat-soluble flavors.
- Ground Black Pepper: Adds a touch of heat and enhances the absorption of turmeric.
- Salt: Amplifies the flavors of all the other ingredients. It also helps to tenderize the chicken.
- Lemon: The acidity from the lemon helps tenderize the meat and adds a bright, citrusy counterpoint to the earthy spices.
- Sprigs of Fresh Rosemary, Thyme, and Oregano: These herbs infuse the chicken with aromatic, earthy, and slightly minty flavors. They are also classic poultry seasonings in many cuisines.
Once you’ve gathered your ingredients, we will use the following process:
- Prep. Preheat your oven to 375 degrees F (190 degrees C). Clean the chicken thoroughly and pat it dry with paper towels. In a small bowl, combine the minced garlic, ground turmeric, olive oil, black pepper, and salt. Mix well to form a paste. Rub the garlic-turmeric paste all over the chicken, making sure to get it under the skin where possible. This will help to infuse the flavors directly into the meat. Place the halved lemon inside the cavity of the chicken. This will provide moisture and add a hint of citrusy flavor that complements the garlic and turmeric. Place the chicken on a roasting rack set inside a roasting pan or place on the bottom of a dutch oven.
- Roast. Roast the chicken in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C) when measured in the thickest part of the thigh.
- Enjoy! Once done, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful chicken. Carve the chicken, garnish with fresh herbs if desired, and serve.
Tips and Tricks for Perfect Garlic Turmeric Roast Chicken
Pat the Chicken Dry: Before applying the spice rub, make sure to pat the chicken dry with paper towels. This helps the rub stick better and also promotes crispier skin.
Marinate: If you have the time, let the chicken marinate for a few hours or overnight. This will allow the flavors to penetrate deeper into the meat.
Room Temperature: Before roasting, let the chicken sit out of the fridge for about 30 minutes to come up to room temperature. This will help it cook more evenly.
Use a Meat Thermometer: To ensure that your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165 degrees F (74 degrees C) in the thickest part of the thigh, not touching bone.
Rest the Chicken: Once out of the oven, let the chicken rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in moist, flavorful meat.
Under the Skin: Apply some of the spice rub under the skin of the chicken, not just on top. This helps to flavor the meat directly.
Rotate the Pan: Halfway through the cooking time, rotate the pan for even browning and cooking.
Use Fresh Spices: Spices lose their flavor over time. For the best flavor, ensure that your spices are fresh.
Add Some Liquid: Add a bit of chicken broth, white wine, or even water to the bottom of your roasting pan. This will help to keep the chicken moist and will also catch any drippings, which you can use to baste the chicken or make a delicious gravy.
Herbs in Cavity: Stuff the chicken’s cavity with aromatics like fresh herbs, lemon halves, or garlic. This will add flavor from the inside out.
FAQs
A whole roasting chicken, usually around 4-5 pounds, is ideal for this recipe. The size is perfect for the amount of spices and herbs suggested, and the whole bird helps to retain moisture during roasting.
Yes, you certainly can. However, the cooking time will need to be adjusted as boneless chicken parts cook more quickly than a whole chicken.
While fresh garlic is preferred for its robust flavor, you can substitute with garlic powder if necessary. Usually, a good rule of thumb is to use 1/8 teaspoon of garlic powder for every clove.
You can certainly prepare and marinate the chicken ahead of time – in fact, marinating it overnight will help enhance the flavor. However, for the best taste and texture, it’s recommended to roast the chicken just before serving.
Black pepper contains piperine, a compound that significantly enhances the absorption of curcumin, the active ingredient in turmeric, in the body. By including black pepper, you’re increasing the health benefits of the turmeric in the dish.
Make sure your chicken is thoroughly patted dry before you apply the spice rub – moisture is the enemy of crispy skin. Also, make sure your oven is properly preheated before the chicken goes in, and don’t baste the chicken in the last half of cooking to allow the skin to crisp up.
While fresh herbs provide a brighter flavor, dried herbs can be used if fresh are not available. As a general rule, you can use one-third the amount of dried herbs as the amount of fresh called for in a recipe.
What to Serve With Garlic Turmeric Roast Chicken
Roasted Vegetables: Root vegetables like potatoes, carrots, or beets roasted in the oven with some olive oil, salt, and pepper make a simple and healthy side. We also love Peas with Mint and Garlic along side chicken.
Couscous: Couscous, especially when flavored with herbs and a bit of lemon zest, can complement the flavors of the chicken well.
Green Salad: A fresh salad with a light vinaigrette like our Salade de Chèvre Chaud can provide a refreshing contrast to the rich, savory flavors of the chicken.
Grilled Asparagus: The smoky, slightly charred flavor of grilled asparagus would pair beautifully with the chicken.
Rice Pilaf: A fragrant rice pilaf with turmeric, cumin, and sautéed onions can echo the flavors present in the chicken.
Quinoa Salad: A quinoa salad with a mixture of veggies, like cucumbers, tomatoes, and bell peppers, with a simple dressing can be a nutritious and tasty addition.
Creamy Mashed Potatoes: For a comforting side, creamy mashed potatoes are always a good choice. Add a little garlic and fresh herbs for extra flavor.
Naan or Pita Bread: These flatbreads can be great for scooping up the juices and can help to round out the meal.
Tzatziki or Hummus: These Mediterranean dips can add a creamy, tangy element that complements the garlic turmeric chicken well. We also love Zhoug (Skhug) Sauce!
Garlic Turmeric Roast Chicken Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Click here to view the web story for this recipe!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Garlic Turmeric Roast Chicken
Ingredients
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Clean the chicken thoroughly and pat it dry with paper towels.
- In a small bowl, combine the minced garlic, ground turmeric, olive oil, black pepper, and salt. Mix well to form a paste.
- Rub this garlic-turmeric paste all over the chicken, making sure to get it under the skin where possible. This will help to infuse the flavors directly into the meat.
- Place the halved lemon inside the cavity of the chicken. This will provide moisture and add a hint of citrusy flavor that complements the garlic and turmeric.
- Place the chicken on a roasting rack set inside a roasting pan.
- Roast the chicken in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C) when measured in the thickest part of the thigh.
- Once done, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful chicken.
- Carve the chicken, garnish with fresh herbs if desired, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
