A Golden Chicken
Elevate your dinner table with "A Golden Chicken," a show-stopping roasted whole chicken infused with the warm, aromatic flavors of turmeric, cumin, and smoked paprika. This recipe combines unsalted butter and olive oil to create a rich, golden marinade that seeps into every tender bite. Garlic, cayenne, and a splash of lemon juice add depth and brightness, while frequent basting ensures a perfectly crispy, flavorful skin. Simple yet exquisite, this oven-roasted masterpiece is ready in under two hours, making it an ideal centerpiece for gatherings or weeknight indulgence. Pair it with roasted vegetables or fluffy rice for a complete meal, and don’t forget the optional parsley garnish for a fresh burst of color. Perfect for fans of golden, juicy chicken and bold, spice-forward flavors!
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large, minced garlic cloves
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Remove the giblets from the chicken and pat the chicken dry with paper towels.
In a small saucepan over low heat, melt the butter and combine it with olive oil, minced garlic, turmeric, cumin, smoked paprika, cayenne pepper, coriander, lemon juice, salt, and black pepper. Stir well to form a fragrant marinade.
Place the chicken on a roasting pan or oven-safe skillet. Gently loosen the skin over the chicken breast with your fingers and carefully rub a portion of the marinade under the skin, directly onto the meat. Rub the remaining marinade all over the chicken’s exterior, ensuring an even coating.
Truss the chicken legs with kitchen twine, if desired, and tuck the wings under the bird to promote even cooking and prevent burning.
Roast the chicken in the preheated oven for about 90 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast, and the juices run clear. Baste the chicken with its pan juices every 25-30 minutes to maintain a golden, crispy skin.
Allow the chicken to rest for 10 minutes before carving. This keeps the meat juicy and flavorful.
Transfer the chicken to a serving platter and garnish with chopped fresh parsley if desired. Serve alongside roasted vegetables, rice, or your preferred side dish.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
