This recipe first appeared in Woman's Day.
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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Ingredients
- 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
Method
- 1Preheat oven to 220°C. Line a large roasting dish with baking paper.
- 2Turn 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.
- 3In a bowl, combine the butter, turmeric, salt and mandarin zest.
- 4Spread butter mixture over chicken. Add mandarin juice, remaining halved mandarins and bay leaves to the dish. Season.
- 5Bake for 20 minutes, then baste with juices. Reduce oven to moderate, 180°C. Cover the chicken with foil.
- 6Bake 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.
