Buttery turmeric and mandarin roast chicken

Experiment with a delicious new flavour profile with this turmeric and mandarin roast chicken recipe. Vibrant, sweet and wonderfully buttery, this dish is sure to be your new Sunday favourite

  • 10 mins preparation
  • 55 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1.6 kilogram whole chicken, trimmed
  • 150 gram butter, softened
  • 2 tablespoon ground turmeric
  • 2 teaspoon sea salt flakes
  • finely grated zest and juice of 4 mandarins, skins reserved
  • 5 fresh bay leaves


  • 1
    Preheat oven to 220°C. Line a large roasting dish with baking paper.
  • 2
    Turn the chicken upside down on a board. With kitchen scissors, cut along either edge of the back bone to remove. Discard. Flatten chicken to butterfly and place breast-side up in dish. Set aside.
  • 3
    In a bowl, combine the butter, turmeric, salt and mandarin zest.
  • 4
    Spread butter mixture over chicken. Add mandarin juice, remaining halved mandarins and bay leaves to the dish. Season.
  • 5
    Bake for 20 minutes, then baste with juices. Reduce oven to moderate, 180°C. Cover the chicken with foil.
  • 6
    Bake for 25-30 minutes. Remove foil and bake for a further 10-15 minutes until golden and cooked through. Rest, loosely covered with foil, for 5 minutes before carving. Serve with cooking juices and baked mandarins.