Lemon, Garlic & Turmeric Roast Chicken
Bright and golden with warming turmeric, this roast chicken recipe will become your new Sunday roast go-to. Serve with your favourite roasted root veg, sweet potatoes, or a side of steamed greens like broccoli or kale to support immunity, digestion, and reduce inflammation. Store in the fridge for up to three days.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 1 whole organic, pasture-raised chicken (~1.2–1.5 kg)
- 1 lemon, sliced
- 5 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- Salt & black pepper (plus extra black pepper to boost turmeric absorption)
- Fresh parsley, chopped (to garnish)
Method
- Preheat oven to 200°C (390°F).
- Mix olive oil, garlic, turmeric, paprika, salt, and pepper into a paste.
- Rub the paste all over the chicken and under the skin.
- Stuff lemon slices inside the cavity.
- Place chicken on a roasting tray with sweet potatoes (if using).
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting occasionally.
- Rest for 10 minutes, then garnish with fresh parsley and serve.
Turmeric’s curcumin works best with fats and black pepper (which you can add), boosting its anti-inflammatory effect. Lemon adds vitamin C for iron absorption and immune support.
