This turmeric roasted spatchcock chicken is packed with flavours and health benefits. Spatchcocking reduces cooking time and ensures the chicken is evenly roasted. This quick and easy roast chicken uses 5 ingredients and makes a great centre dish whether you are cooking on busy weeknights or entertaining guests on a special occasion.
Spatchcocking a chicken is easier than you think. Watch the video below for how to make this turmeric roasted spatchcock chicken.
5-Ingredient Spatchcock Chicken
This recipe is so easy and uses only 5 ingredients.
- Whole chicken
- Turmeric powder
- Garlic powder
- Ground black pepper
- See my video for how to spatchcock a chicken. I always save the back bone (with my other kitchen scraps) in a ziplock bag in the freezer. I use them to make bone broth later.
- In order to get the most flavour into the meat, be sure to rub the spice mixture under the chicken skin in generous amount. I rub the leftover on the inside of the chicken and outside skin to give it a little colour.
- Roasting the spatchcock chicken at 425℉ will achieve a golden skin and tender and juicy chicken.
- I roast a 3-pound chicken for about 45 minutes for it to be fully cooked. If you are cooking a larger chicken, increase cooking time accordingly until there is no blood near the breast bones and the juice runs clear when you pierce the thickest part of the flesh with a fork.
Maximizing Health Benefits of Turmeric
Turmeric contains compounds with medicinal properties. The main active compound is curcumin, which is a powerful anti-inflammatory and antioxidant. Because turmeric contains only low level of curcumin, we should maximize the bioavailability and absorption of curcumin to get the most health benefits from turmeric.
I always recommend pairing turmeric with black pepper and fat in cooking. Black pepper contains piperine, which enhances the absorption of curcumin. Curcumin is fat soluble, thus eating it with fat will also ensure the most being absorbed into our body.
This turmeric roasted spatchcock chicken combines both fat and black pepper with turmeric. It is a great dish that maximize the health benefits of turmeric.
Related: More Tasty Anti-inflammatory Recipes Using Turmeric
- No-Cook Golden Milk Coconut Mango Pudding (Paleo, AIP, GAPS)
- Pineapple-Turmeric-Ginger Probiotic Sauerkraut
- Anti-inflammatory Garlic Turmeric Roasted Cauliflower
- Joojeh Kabob (Persian Chicken Kabob)
- Loaded Vegan Curry Lentil Soup /w Winter Vegetables
- Nourishing Lamb and Spinach Curry: Food for Winter
Turmeric Roasted Spatchcock Chicken
- 3 pounds whole chicken
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 425℉.
- Place a whole chicken on the cutting board with the back facing up. Use a pair of scissors to cut along both sides of the chicken spine to separate the back bone from rest of the chicken. Save the back bone for bone broth later.
- Open up the chicken to expose the inside. Use a knife to break the cartilage of the breastbone near the neck. Flatten the chicken breasts.
- Mix turmeric, garlic powder, salt and ground black pepper. Rub generous amount of the mixture under the chicken skin on the breasts and legs. This is to make sure the flavour gets into the meat. Rub the leftover spice mix on the inside and outside of the chicken.
- Lay the chicken skin side up on a baking sheet. Place the baking sheet on the centre rack of the oven. Roast for 45 minutes at 425℉. If your chicken is bigger, increase the roasting time accordingly, until the chicken is thoroughly cooked.