Spatchcock Roasted Chicken with Smoky Turmeric Marinade

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?

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.

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!

Spatchcock Roasted Chicken with Smokey Turmeric Marinade

Spatchcock (butterfly) a whole chicken and marinate it in the most wonderful turmeric sauce for a delicious meal.

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Course: Main Course

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Marinade Time: 8 hours hours

Total Time: 9 hours hours

Ingredients

• 1 whole chicken
• 3 cloves garlic
• 1 teaspoon turmeric powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon sea salt
• juice of 1 lemon
• pepper to taste
• 1 dash cayenne pepper optional

Instructions

• First, spatchcock (butterfly) your chicken by placing the chicken on a cutting board, breast side down. Using heavy duty kitchen shears, or a knife, remove the backbone of the chicken. Then find the cartilage where the breastbone begins, and slice through it. Use your hands to spread the chicken apart so that it lays flat.
• Put all ingredients except the chicken in a food processor and blend. Spread the marinade over both sides of the spatchcock chicken. Cover, and refrigerate for at least an hour and up to overnight.
• Preheat your oven to 450° F (235°C). Place spatchcock marinated chicken on a broiler pan skin side down and roast for 20 minutes. Turn the chicken over (tongs are helpful) and continue roasting until the skin is crispy and brown, approximately 25 minutes.
• Remove from oven and allow to rest for 10 minutes before carving.

Notes

More complete instructions and video on spatchcocking a chicken may be found here.