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Turmeric Black Pepper Chicken (Roast)
5 from 39 votes

Turmeric Black Pepper Chicken (Roast)

The Turmeric Black Pepper Chicken (Roast) recipe features a whole chicken seasoned with a vibrant spice rub made from ground turmeric, freshly ground black pepper, salt, and lime juice, combined with vegetable oil to form a paste. The chicken can be rubbed while dry or with a wet paste and optionally stuffed with garlic, ginger, and fresh turmeric. Roasting at 200°C yields a flavorful, aromatic roast with a golden skin balanced by warm turmeric and sharp black pepper notes.

Prep Time
30 mins
Cook Time
45 mins
Resting time
15 mins
Servings: 4 people
Calories: 505 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 chicken 1kg/ 2.2 oz. If using a larger chicken, you'll need to adjust the amount of spices and cooking times accordingly, whole
For the spice rub
  • 2 Tablespoons 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, neutral
  • 2 Tablespoons Turmeric ground
  • 1 Tablespoon black pepper Freshly milled is best but your arms won't thank you for it so you may want to buy pre-ground pepper, ground
  • 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 honey neutral
For the stuffing, optional
  • 1 garlic cut into half and smacked, bulb
  • 1 inch ginger sliced
  • 1 inch Turmeric optional, fresh

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Rub the turmeric paste all over the chicken, including inside the cavity. If you can, rub under the skin too.
  6. 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.)
  7. 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.)
  8. 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.
  9. 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

  • Store the cooked chicken in an airtight container in the refrigerator for up to 2-3 days.
  • Use leftover bones and carcass to make rich chicken stock for soups or sauces.
  • When using leftover chicken from other recipes, ensure the flavors complement this turmeric and black pepper profile.
  • Nutritional information is approximate and automatically calculated; verify independently if required.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 505

% 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.