Turmeric Butter Roasted Chicken

If you’re tired of roasting chicken for hours and having an unevenly baked chicken to show for it, then spatchcocking is for you! It’s actually super easy too, you just need a sharp pair of kitchen shears and you can get spatchcockin’.

Recipe by Tierney Larson

Servings: 4-6

Ingredients:

1 whole chicken, spatchcocked (read below if not sure how to do this)-Ideally you want this chicken to sit in the fridge uncovered overnight seasoned with kosher salt, but it’s optional

kosher salt

freshly ground black pepper

1/4 cup of unsalted butter, softened

1 tbl ground turmeric

the zest from half an orange, then cut in quarters

zest of half a lime, then slice into wedges for serving

1 1/2 tsp kosher salt

2 sprigs of rosemary

4 garlic cloves

1/4 of an orange cut into wedges

Ok so…To spatchcock: The day of (or the day before) using sharp kitchen shears, cut the backbone out of the chicken. Splay it out on a sheet pan and press down between the breasts to make it lay as flat as possible. Pat the chicken dry well and season all over with kosher salt. Let sit uncovered in the fridge 1 or 2 days in advance of cooking, or as little as 2 hours. (This fridge step is optional but it does allow the salt to penetrate the chicken, seasoning the inside.

When you’re almost ready to cook, bring the chicken out of the fridge and let it sit at room temp to get the chill off for about 30 minutes.

Stir together the turmeric and zests in a small bowl and then add the softened butter. Mash to combine, then season with 1 1/2 tsp of kosher salt and 1/4 tsp cracked black pepper. Taste and adjust the salt if necessary. You should taste the zingy orange and lime and the earthy turmeric. Divide the butter in half if you have a smaller chicken, and keep half to the side in case you don’t need it, you can save the rest for some toast.
Pat the chicken all over again, and tuck the rosemary and some orange slices under the chicken, and then season the chicken with some more salt. Then slather the chicken all over with the turmeric butter, the bottom and the top and under the skin if you can.

Preheat your oven to 450F. Place the sheet pan (with the chicken on it ;)) on the middle rack and cook for 45 minutes, or until deep golden brown all over and the internal temp of the breast is 160-165F. Remove from the oven, and take off the sheet pan to a cutting board with a mote to catch the juices. Let rest for 10 minutes before carving and serve! Serve alongside the wedges of lime to squeeze over top. Enjoy!

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Turmeric Butter Roasted Spatchcocked Chicken

Yield: 4-6

Author: Tierney Larson

Prep time: 10 MinCook time: 45 MinInactive time: 12 HourTotal time: 12 H & 55 M

Ingredients

• 1 whole chicken, spatchcocked (read below if not sure how to do this)
• kosher salt
• freshly ground black pepper
• 1/4 cup of unsalted butter, softened
• 1 tbl ground turmeric
• the zest from half an orange, then cut in quarters
• zest of half a lime, then slice into wedges for serving
• 1 1/2 tsp kosher salt
• 2 sprigs of rosemary
• 4 garlic cloves
• 1/4 of an orange cut into wedges

Instructions

1. Ok so…To spatchcock: The day of (or the day before) using sharp kitchen shears, cut the backbone out of the chicken. Splay it out on a sheet pan and press down between the breasts to make it lay as flat as possible. Pat the chicken dry well and season all over with kosher salt. Let sit uncovered in the fridge 1 or 2 days in advance of cooking, or as little as 2 hours. (This fridge step is optional but it does allow the salt to penetrate the chicken, seasoning the inside.
2. When you’re almost ready to cook, bring the chicken out of the fridge and let it sit at room temp to get the chill off for about 30 minutes.
3. Stir together the turmeric and zests in a small bowl and then add the softened butter. Mash to combine, then season with 1 1/2 tsp of kosher salt and 1/4 tsp cracked black pepper. Taste and adjust the salt if necessary. You should taste the zingy orange and lime and the earthy turmeric. Divide the butter in half if you have a smaller chicken, and keep half to the side in case you don’t need it, you can save the rest for some toast.
4. Pat the chicken all over again, and tuck the rosemary and some orange slices under the chicken, and then season the chicken with some more salt. Then slather the chicken all over with the turmeric butter, the bottom and the top and under the skin if you can.
5. Preheat your oven to 450F. Place the sheet pan (with the chicken on it ;)) on the middle rack and cook for 45 minutes, or until deep golden brown all over and the internal temp of the breast is 160-165F. Remove from the oven, and take off the sheet pan to a cutting board with a mote to catch the juices. Let rest for 10 minutes before carving and serve! Serve alongside the wedges of lime to squeeze over top. Enjoy!