Turmeric Roasted Pasture-Raised Chicken

This turmeric roasted chicken recipe draws inspiration from traditional methods of preparing poultry, where chickens were raised outdoors, foraging naturally and building nutrient density through their diet. Historically, recipes like this one would have used pasture-raised chickens, whose nutrient-rich meat carried the essence of their environment. The authentic way to make this dish celebrates those same values—respect for the land, natural feeding practices, and the use of whole spices to enhance the depth of flavor. At Tyner Pond Farm, we carry forward this tradition, offering pasture-raised chicken that’s as close to the original as it gets. Enjoy the natural taste of Tyner Pond Farm’s pasture-raised chicken with the earthy warmth of turmeric, complemented by your choice of white or sweet potatoes and onions. This simple yet flavorful dish brings together wholesome ingredients in a meal that’s perfect for any occasion.

Ingredients:

• 1 whole Tyner Pond Farm pasture-raised chicken (4-5 pounds)
• 2 tablespoons melted ghee, pastured butter or tallow
• 2 teaspoons ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 2 potatoes (white or sweet), peeled and quartered
• 2 onions, quartered

Instructions:

1. Preheat the oven to 425°F (218°C).
2. In a small bowl, mix the melted butter (or tallow) with turmeric, garlic powder, coriander, paprika, salt, and pepper to create a spice rub.
3. Pat the chicken dry, then rub the spice mix generously over the entire bird, including under the skin to infuse the meat with flavor.
4. Place the lemon halves inside the chicken's cavity to add moisture and a hint of citrus.
5. In a large roasting pan, arrange the potatoes (your choice of white or sweet) and onions. Position the seasoned chicken on top, ensuring it sits evenly.
6. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken every 20-30 minutes with the pan juices to keep it moist.

Once cooked, remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. Serve the chicken alongside the roasted potatoes and onions, drizzling with some of the savory pan juices. This versatile recipe makes the most of Tyner Pond Farm’s pasture-raised chicken, letting you customize the vegetables to suit your preferences. Whether you choose sweet or white potatoes, the result is a nutritious and satisfying meal.