Spatchcock Roasted Chicken with Turmeric
There’s that word, spatchcock again! In my last post, I showed you how to spatchcock a chicken, which I learned from Ariana at And Here in We Are. Spatchcock just means to butterfly, which helps to assure an evenly cooked, juicy chicken. You can learn how here. Don’t be intimidated; it’s really easy!
Once you spatchcock the chicken, it is marinated in the most wonderful turmeric sauce for at least an hour, but preferably overnight. You’ve heard all the hubbub lately about turmeric, right?
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Turmeric fights inflammation, is an antioxidant, and may fight cancer. Plus, it adds a wonderful color to your roast chicken. I’ve been adding it to lots of recipes these days but this roasted chicken with turmeric is one of my favorites.
The recipe for Spatchcock Roasted Chicken with Smoky Turmeric Marinade comes from Ariana’s new cookbook, And Here We Are At the Table. You’ll definitely want to get your hands on this book, which is available in both eBook, and physical book formats.
And Here We Are At The Table is about so much more than recipes. Part memoir, part travelogue, and full of vibrant recipes from around the world, it is all about good food and the experience of a welcoming, abundant table. You’ll find:
- Over 75 recipes full of beautiful photographs
- Clear and detailed instructions that anyone can follow, regardless of experience
- Breakfast, Dinner, Sides, Salads, Sauces, Desserts and Drinks
- Basics that will empower you to make your own versions of grain-free meals
- Tips for going grain-free, including shopping and menu planning
- Vibrant flavors from all over the world
This is a book all about wonderful food that just happens to be grain-free – it’s for everyone!
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