A one pan meal is always a life saver, and if it’s a whole roasted chicken then that’s the ultimate comfort food for everyone! It just fits right on for this holiday season, as otherwise the menu preparation itself takes a lot of time to finalize while we are busy cooking, wrapping up the gifts, & partying. Yes, Christmas is here & the mood is on!

In my home, whole roasting a full chicken mostly happens during Thanksgiving, and that’s because we are not much of a turkey people. For Previous years during Thanksgiving I had roasted a simple Garlic Rosemary Chicken and then a complex Whole Roasted Tandoori Chicken – both turned out to be pretty delicious. So, this time for Christmas I thought to try something different… Spatchcock a whole chicken with a simple turmeric marinade!

So, what is spatchcock? The term spatchcock means butterflying the bird; in a way it’s like prepping the bird to resemble a butterfly, by removing its backbone and sternum and spreading the two halves of the breast so that it stays flat. The advantage of this process is that it cooks evenly and takes less time than roasting a whole chicken. Plus, the skin turns out to be crispier while the meat stays utterly moist; it just falls off the bone very easily and boy, soooo delicious! I have used a buttery garlicky lemon turmeric spiced marinade here in this recipe which blends perfectly with the roasted potatoes and carrots.

Not only for celebrations, but this spatchcock chicken will also make a simple n quick sheet pan dinner meal on your table any day, and I’m sure the whole family would love it. Any leftovers can also be re-used later in your soups, salads, or even sandwiches.

Enjoy, Merry Christmas, n Happy Cooking…!

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Turmeric Spiced Spatchcock Chicken

Turmeric Spiced Spatchcock Chicken… Crispy on the outside & Juicy Succulent inside…!! A Fuss Free Minimal Ingredients Recipe served with Roasted Baby Potatoes & Carrots, the Simplest One Pan Dinner…!  

Course Main Course

Cuisine American

Keyword chicken roast, spatchcock chicken, whole chicken roast

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Chicken

• One whole chicken (4.6 pounds)
• 5 tbsp unsalted butter (softened)
• 3 garlic cloves (minced)
• ½ tsp turmeric powder
• 1 tsp lemon juice
• 1 tbsp cilantro chopped + more for garnish
• ½ tsp black pepper + more
• Salt (generously)

For the Veggies

• 3 large carrots (peeled and chopped)
• 2 lb. baby potatoes (sliced into half)
• Olive oil (as required)
• Salt and pepper
• Cilantro for garnish

Instructions

• Preparation of the oven: Preheat oven to 425-degree F. Line a sheet pan with parchment paper and keep aside.
• Preparation of the marinade: Prepare the marinade in a small bowl by mixing softened butter with turmeric powder, garlic, salt, pepper, lemon juice and chopped cilantro leaves. Using a fork, mash the butter and mix well with the remaining ingredients, keep aside.
• Preparation of the chicken: Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry with paper towels.
• Onto a cutting board, place the chicken breast-side down with the legs facing you and identify the backbone of the chicken. Using a sharp kitchen shear/scissors, remove the backbone by cutting through the ribs along its sides all the way from the bottom to its neck. The backbone can be used later for other recipes (soups/sauces), or else you may discard it. Spread open the rib cage and make an incision over the breast bone using a knife to pop it open.
• Season the inside of the chicken generously with salt and pepper. Then flip the chicken onto the parchment lined sheet pan with breast-side facing you.
• Using your hands, press down gently on top of the breast so that the chicken stays flat, tuck in its wings. Now carefully insert your fingers under the skin through the breast and thighs to loosely separate the skin from the meat. Ensure not to tear the skin.
• Divide the marinade, insert a half under the separated skin and spread it as much as you can all over the breast and the thighs. Rub the rest of the marinade all over the skin.
• Preparation of the veggies: In a large bowl, mix potatoes and carrots with olive oil, salt and pepper. Spread them evenly on the pan to fill the space around the chicken.
• Baking: Bake uncovered for 45-50 minutes or until an instant thermometer reads 165-170 degree when inserted into the thickest part of the chicken. Remove from the oven and allow the chicken to cool for 10 minutes before serving. Garnish with chopped cilantro leaves.

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Its Winter, pretty cold this year and a bad Flu season! I have been longing to write this post since a few months, and that’s when I fell sick and almost hit by a flu. This recipe was certainly my life saver and it was around that time I read about the food trends for 2018 and the importance of this super food in our daily lives. I guess that was my motivation and here I am back with my blog post; Turmeric!

Turmeric in India

The quintessential spice of Indian Cuisine – Turmeric! Also known as Indian Saffron, turmeric gained worldwide attention in the recent years after its popularity rose in the food industries of Western Countries. For us Indians, Turmeric is not just a spice… it has been an eternal part of our lives for centuries. Its sacred, holy, medicinal, a food ingredient, cosmetic… and the list goes on!

The Haldi/Turmeric Ceremony of marriages is one significant ritual in Indian weddings. The turmeric powder is mixed with water to form a thick paste and applied to the bride’s and groom’s face, as a blessing. It also symbolizes purification of the body and soul, protection from evil spirits, and of course a cosmetic to keep your skin radiant and glowing… it’s your big day and you need to stand out! Like I said, Turmeric is indeed a magical spice!

How to include Turmeric in your diet?

There are plenty of dishes and recipes globally which use turmeric. I would recommend everyone to include it in your daily diet, especially kids who are prone to weather related health problems. Here are some tips:

1. Check out Indian recipes; you will find plenty of dishes which use turmeric. Include it in your curries, roasted veggies, or soups… it’s a healthy food color alternative too.
2. Can be added in small amounts to your rice recipes, dips, and salad.
3. A good ingredient in your smoothies, just Brightens up your Day!
4. Try out turmeric tea, lattes or the basic Turmeric Milk, aka Golden Milk.
5. And the simplest yet healthy method of them all– Turmeric in a spoon of honey, taken on an empty stomach; the perfect Revitalizer to start you day with!

Incorporating black pepper with turmeric helps the active absorption of turmeric into your blood stream.

Health Benefits of Turmeric

Turmeric has been long used in Ayurvedic medicine, and has many medicinal and health benefits. A glass of warm turmeric milk with a pinch of black pepper is considered as a basic cure for common cold, and to catch a good night’s sleep thereafter. Many others:

1. Turmeric is believed to possess anti-cancer, anti-inflammatory and anti-oxidant properties.
2. It helps to maintain insulin levels, and is widely used in the treatment for diabetes.
3. It acts as a blood purifier, removing toxins from the blood thereby protecting the tissues and other internal organs.
4. Widely used in Ayurvedic medicine for treating osteoarthritis and rheumatoid arthritis. Its anti-inflammatory properties help to reduce joint pains and inflammation.
5. Helps in maintaining serum cholesterol levels, thus reducing the chances of cardio vascular diseases.

How to remove Turmeric stains?

One of the biggest problems with Turmeric is, it can leave nasty stains. In the kitchen, staining your countertops is inevitable, but removing turmeric stains can become one tricky task. Although there are many methods to clean it, the baking soda method has always been my life saver. Mix baking soda with enough water to form a thick paste, and apply to the stained area. Leave it for a few minutes, and then wipe it off with a clean cloth. Tadaa…its clean!

Turmeric milk is prepared in different styles in India and this is one such variation which has been used commonly in my family.

Stay Healthy, Enjoy !!!!

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Turmeric Milk

Course Drinks

Cuisine Indian

Keyword turmeric milk

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 tsp turmeric powder
• ½ tsp cinnamon powder
• Pinch of black pepper
• 2 cups milk of your choice
• Honey / maple syrup /sugar (optional)

Instructions

• In a saucepan, boil the milk with turmeric, black pepper and cinnamon powder. Once it comes to boil, lower the flame and allow it to simmer for 5 minutes.
• Strain the milk to a glass, add honey / sugar if desired. Enjoy hot.

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