Turmeric Roasted Chicken with Herbs
When you have a big group to feed this recipe will not only do that, it will impress without stress. It is easy to increase the serving size based on how big your chicken is, or by adding more of the other ingredients, if you have a big enough oven to handle it all. Of course we serve this with loads of other things, but it is finger licking good all on it’s own too! This recipe appears in The Weekend Table, which you should have a copy of by now...if not..why not?? (See the video and get clicking!)
If you love turmeric, (and we certainly do) it is time to try some of our other turmeric goodness:
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- 1-2 whole chickens, bone in, skin on, cut into pieces
- pink salt flakes as needed BUY
- Black Pepper freshly ground as needed
- 300 Grams Pot set yoghurt or Greek Yoghurt Recipe
- 150 Grams fresh lemon juice
- 2 Teaspoons Ground Turmeric
- 2 x 400g Tins chick peas drained
- 1 Tablespoon Fennel Seeds
- 1 Tablespoon Cumin Seed(s)
- 1-2 red onion sliced thinly
- 2-3 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- generous Handfuls fresh coriander or cilantro
- generous Handfuls fresh mint
- lemon wedges to serve
- Pot set yoghurt to serve Recipe
Place ½ the yoghurt, 2 tbsp lemon juice and the ½ the turmeric as well as some more salt and pepper into the Thermomix bowl and blend 5 sec/speed 5. (This should be quite salty as we are marinating and not going to eat it all!)
Place this mixture into a large bowl and toss all of the chicken pieces through it to coat evenly. Cover the chicken and place into the fridge for at least 30 minutes, preferably longer.
Use the biggest rimmed baking tray or pan that you have available. Combine the rest of the turmeric, chickpeas, fennel, cumin and half of the red onion slices and stir together with a good drizzle of EVOO. Season with salt and pepper.
When you are ready to roast, preheat the oven to 220°C on a non fan-forced setting.
Move the chickpeas to the edges of the baking tray. Shake off excess marinade and place the chicken pieces into the centre of the tray, in a single layer. (You may need two pans if you are cooking for a crowd.)
Bake for at least 45-50 minutes until the chicken is evenly golden and fragrant. Toss the chickpeas occasionally, they will start to crisp up.
Pickle the remaining onion by placing into a small bowl the rest of the lemon juice, and a pinch of salt. Set aside.
Once the chicken is well roasted, serve hot with the onions and juice spread over the entire dish. Garnish with loads of herbs and lemon wedges. You could serve with additional yoghurt as well.
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