Turmeric Lemon Roasted Whole Chicken

It looks like chicken tonight!

Hi Babes!

I've really been wanting to bake a whole chicken for a while now. While I was getting ready to meal prep last week I decided that this would be the perfect time! It would great to have for the rest of the week, easy on salads, tacos, the ideas are endless. But how to flavor it? We all have cooked chicken at some point. We all know how chicken likes to dry out really easily. So what flavor do I use and how do I make sure that it's cooked safely but is still moist?

Well, seeing as I was brought up cooking and eating Indian and islander food, having Turmeric as a featured spice in this dish was an easy choice. I love Turmeric and it makes for a really nice and earthy flavor in most things. I decided to also go with lemon to brighten it up a bit for a great balance. The result was amazing! This chicken turned out so moist with crispy skin and an explosion of flavor. We hardly had enough left over when we finished eating to make for a very good meal prep. Ha! You'll find out what I mean in a little while!

So let's get started!


One Whole Chicken - I used one that was about 3 pounds.
Greek Yogurt - 1 Cup, Full Fat
Olive Oil - 1 Tablespoon
Turmeric Powder - 3 Tablespoons
Paprika - 1 Teaspoon
Garlic - 3 Cloves, minced
Lemon - 2, One zested and juiced, the 2nd sliced
Salt - 1/2 Tablespoon

First off, get the oven ready. Preheat to 350 degrees.

Now get your bird ready. Wash it up to get any of the packing liquid off and pat it dry with paper towels. Get it as dry as possible. Then place it in a clear baking dish that has been lightly oiled.

Now for the good stuff, in a bowl, dump the yogurt, olive oil, turmeric powder, paprika, garlic, lemon zest, lemon juice and salt. Whisk it all together until it's fully mixed. Now, using a spatula or a spoon, dollop the yogurt mixture all over the chicken. Don't forget to spread the mixture in the nooks and crannies, under the wings and thighs, even under the skin if you can manage it.

The nice thing about using the yogurt as the vehicle for the seasonings is that it helps tenderize the meat slightly in addition to flavoring the chicken just an extra step. You're also going to stuff the chicken with the lemon slices. This will help to impart a nice, bright lemony flavor throughout the chicken.

When you're done coating the chicken, slide it into the oven and let it cook for 1 hour. At about 50 minutes, check the chicken for doneness with a meat thermometer. Let the chicken cook for about 7-10 minutes longer if it's not done yet. The skin should also be getting good and brown and crispy.

When you are satisfied that the chicken is done, pull it out of the oven and let it cool for about 10 minutes. Try to avoid cutting into the chicken until it has had a chance to rest. This will help the juices lock into the meat and prevent it from drying out.

That does it for the chicken. If you want a good sauce to go with this, just toss together a half cup of the yogurt, some fresh chopped garlic, sliced Serrano pepper, salt and black pepper, mix them together and you have a nice fresh, spicy component to your addictive chicken.

That's it! A very simple weeknight meal or a good component to a meal prepping plan, it's up to you! I just hope you enjoy this recipe and leave a comment and share with your friends. Have a lovely day!

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Turmeric Lemon Roasted Whole Chicken
A nice, fresh, summer savory way to serve a whole roasted chicken. Inspired by my love of Turmeric and citrus, make sure to monitor the temperature near the end of the cooking time because nobody likes dry chicken!
  • 1 Whole Fryer Chicken
  • 1 Cup Plain Greek Yogurt, Full Fat
  • 1 Tbsp. Olive Oil
  • 3 Tbsp. Turmeric Powder
  • 1 tsp. Paprika
  • 3 Cloves, minced Garlic
  • 2, 1 juiced and zested, 1 sliced Lemons
  • 1/2 tsp. Himalayan Pink Salt
Preheat the oven to 350 degrees.Prep the Bird. Wash it with cold water and pat it dry thoroughly. Place it in the middle of a glass baking dish that is lightly oiled.Whisk the yogurt, olive oil, turmeric powder, paprika, garlic, lemon zest, lemon juice and salt together in a bowl. When everything is mixed, pour it over the chicken and use your hands or a spatula to get the mixture into all of the nooks and crannies of the chicken.Stuff the lemon slices into the body cavity of the chicken.Slide the baking dish into the oven and set your timer to 60 minutes. When the time is up, check the chicken for doneness. The internal temperature should reach about 165 for food safety.Enjoy!Nutrition (per serving):

Calories: 819
Fat: 55g
Protein: 69.3g
Net Carbs: 8.2g
Prep time: Cook time: Total time: Yield: 4 Servings

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