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.