Turmeric Black Pepper Chicken (Roast)
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Resting time
15 mins
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Servings
4 people
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Calories
505 kcal
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Course
Main Course
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Cuisine
Asian
Turmeric Black Pepper Chicken (Roast)
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This roasted Turmeric Black Pepper Chicken is an easy weeknight dinner. Tender, juicy chicken is combined with aromatic ground turmeric and black pepper to create a beautifully roasted chicken sure to impress your family and friends! (I use ground turmeric in my recipe as it's more easily found than fresh.)
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Ingredients
- 1 whole chicken 1kg/ 2.2 oz. If using a larger chicken, you'll need to adjust the amount of spices and cooking times accordingly.
For the spice rub
- 2 Tablespoons neutral vegetable oil Substitute: olive oil or coconut oil. You can combine this with the spice rub below, then rub the paste onto the chicken (Wet rub method) OR apply the oil to the chicken then rub the spices over the chicken. (Dry rub method, makes it easier to get an even application of spices all over the chicken.)
- 2 Tablespoons ground turmeric
- 1 Tablespoon ground black pepper Freshly milled is best but your arms won't thank you for it so you may want to buy pre-ground pepper
- ½ Tablespoon salt
- 1 teaspoon lime juice Or 2 small calamansi limes, juiced. Substitute: rice vinegar or lemon juice. Note if using the dry rub method, add the lime juice to the honey below instead of mixing it with the spices.
For basting
- 1 Tablespoon neutral honey
For the stuffing, optional
- 1 garlic bulb cut into half and smacked
- 1 inch ginger sliced
- 1 inch fresh turmeric optional
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Instructions
- Preheat your oven to 392°F (200°C/ 180C fan.) 20-30 minutes before cooking, take your chicken out of the fridge. (We want it at room temperature when it goes into the oven.)
- Asians like to rinse their chicken but the USDA advises against it. I'll let you decide what works best for you but, either way, make sure you pat the chicken skin very dry, using paper towels.
- Stuff the chicken. Note: You may find it easier to rub first then stuff, as the stuffing may get in the way of massaging the dry rub into the chicken cavity.
- Wet rub method: In a medium bowl, combine the ground turmeric, black pepper, salt, lime juice and oil. Mix them well into a paste.Alternative dry rub method: alternatively, you can rub the oil evenly and all over the chicken first then rub the spice mixture into the chicken skin. (Make sure to apply it inside of the chicken cavity too.) If you're using the dry rub method, then mix the lime juice with the honey instead of adding the lime to the spices. Keep in a small bowl near the stove so you can easily baste the chicken later.
- Rub the turmeric paste all over the chicken, including inside the cavity. If you can, rub under the skin too.
- Place the seasoned and stuffed chicken on a roasting pan or baking dish and pop into the oven. Roast the chicken in the preheated oven till cooked. (The chicken is cooked if the juices run clear when a knife is inserted into the thickest part of the thigh. This will take about 45-60 minutes for a 1kg- 1.2kg chicken.)
- 15 minutes before you're going to take it out, baste with the honey mixture. Keep an eye on it when it goes back into the oven as the honey burns easily. (If it looks like it's turning black, you may want to pop some foil on it.)
- Once the chicken is cooked, remove it from the oven and let it rest for 5-15 minutes before carving. Note: Letting the chicken rest after roasting helps the juices redistribute throughout the meat, resulting in a more flavorful and tender dish.
- Serve the Turmeric Black Pepper Roast Whole Chicken with your favorite sides, such as pandan rice, turmeric potatoes or turmeric rice, and enjoy!Note: before serving, you can baste the cooked chicken a 2nd time with some clean honey before serving, if you like a sweeter flavor. (Also makes the chicken look glossier and more appetising.)
Notes
- Keep in an airtight container in the fridge for 2-3 days. The chicken bones can be boiled to make golden chicken stock. Leftover roast meat can be added to the stock
- Note: if you're using leftover chicken from another recipe, make sure the flavors don't clash.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition Information
Show Details
Calories
505kcal
(25%)
Carbohydrates
8g
(3%)
Protein
36g
(72%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
143mg
(48%)
Sodium
1008mg
(42%)
Potassium
484mg
(14%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
276IU
(6%)
Vitamin C
5mg
(6%)
Calcium
37mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 1008mg | 42% |
| Potassium | 484mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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