Functional Foods: Turmeric & Lime Roast Chicken

The combination of turmeric and lime make this recipe ideal any time of year.  Its color is perfect for fall, yet lime makes it sparkle like summer.  Zest the limes used for the wet rub and use it in the wet rub.  Half a lime, an onion, garlic and bay leaf in the cavity keep the meat moist.  Remove them before serving and reserve for a pot of chicken soup.  If you can’t find fresh turmeric, dried turmeric works perfectly.  It is now a staple in our kitchen.  Recipe adapted from Joon, by Najmieh Batmanglij.

Turmeric & Lime Roast Chicken

2016-08-05 12:08:55

This is an easy recipe to try if you are looking for ways to incorporate turmeric into your diet. In this recipe, dried turmeric is actually easier to use than fresh as it's easier to rub evenly over the entire chicken, inside and out. The parchment paper makes serving and cleanup a breeze.

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Ingredients

1. 1 chicken, 3 to 4 lbs.
2. WET RUB
3. ========
4. 2 tbsp olive oil
5. 2 limes, juiced and zested
6. DRY RUB
7. ========
8. 1 tbsp sea salt
9. 1 tbsp freshly ground pepper
10. 2 tsp turmeric
11. 1 tbsp herbes de Provence (See Note)
12. 1 bay leaf
13. STUFFING
14. =========
15. 1 small onion, peeled and halved
16. 4 cloves garlic, peeled and crushed
17. 1 lime, cut in half
18. BASTE
19. ======
20. 1/4 c. olive oil

Instructions

1. Preheat the oven to 450 degrees Farenheit.
2. Lined a rimmed sheet pan with parchment paper.
3. In a small bowl, combine all the dry rub ingredients and set aside.
4. In another small bowl, combine the wet rub ingredients.
5. Remove the giblet packet from the chicken, rinse the chicken inside and out, pat dry, and place in the lined sheet pan.
6. Pour half of the wet rub mixture inside half outside. Rub all over to cover the entire chicken.
7. Rub the dry rub mixture over the chicken, inside and out.
8. Stuff the chicken with the onion, garlic, half a lime and a bay leaf.
9. Cover with another sheet of parchment paper and roast for 1 hour. Remove the paper, drizzle with olive oil, and roast for another 30 minutes, uncovered, Remove from oven and baste the chicken.
10. Carve and serve. This dish pairs beautifully with saffron & basmati rice. (See recipe)

Notes

1. If you don't have pre-mixed herbes de Provence, crush 1 teaspoon each of rosemary, thyme, and sage with a mortar and pestle to yield the 1 tablespoon required for this recipe.
2. This dish pairs beautifully with saffron and basmati rice, vegetables and a salad.

Adapted from Joon, by Natmieh Batmanglij

Adapted from Joon, by Natmieh Batmanglij

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