Turmeric Roasted Chicken

Turmeric Roasted Chicken
My crispy skinned, golden brown, turmeric roasted chicken, served on a creamy bed of butter bean puree with caramelised, charry leeks. This one is easier than it looks and the flavours absolutely sing.


For the chicken:

  • 1 whole Lilydale Free Range chicken
  • 20g table salt
  • 1 head garlic, cloves peeled
  • 8 shallots, peeled and halved lengthways
  • ½ lemon, thinly sliced
  • 1 bunch oregano (approx 10g)
  • 2 tbsp extra virgin olive oil
  • 50g butter (or extra virgin olive oil)
  • 1½ tbsp ground turmeric

For the white bean puree:

  • 100g butter
  • 10 garlic cloves
  • 5 sprigs thyme
  • 1 x 400g tin of butter beans

For the leeks:

  • 2 large leeks, green tops trimmed (but bottoms remaining so they stay intact), halved lengthways and washed
  • 2 tbsp extra virgin olive oil
  • Salt flakes


  1. Begin the night before. Season the chicken all over with salt and leave it uncovered in your fridge for a minimum of 8 hours or ideally 24 hours.
  2. Remove chicken from fridge an hour before cooking to bring to room temperature.
  3. Preheat oven to 230°C .
  4. In a roasting pan, combine garlic cloves, shallots, lemon, oregano, a good pinch of salt flakes and olive oil. Toss to combine.
  5. Place the chicken on top of the vegetables in your pan.
  6. In a small bowl, melt butter then stir through turmeric. Brush this mixture evenly over the whole chicken. Place the remaining half of your lemon inside the chicken if you like.
  7. Roast the chicken for 35-50 minutes, until the internal temperature reads 65°C, or the juices run clear when the leg is pierced with a skewer. Once cooked, allow to rest for a minimum of 20 minutes before serving.
  8. Meanwhile, for the white bean puree, melt butter in your smallest saucepan.
  9. Add garlic and thyme and simmer over the lowest heat your stovetop offers, until garlic is tender and melty and beginning to caramelise, then set aside to cool.
  10. In a food processor or blender, blend butter beans, garlic and garlic butter. Loosen with ¼ cup chicken stock slowly added if it’s too thick. Taste and season, then pour back into a saucepan and set aside to be warmed on the stove before serving.
  11. Blanch leeks in a pot of salty water for 3-4 minutes, until vibrantly green and tender, then remove to a plate or tray to cool.
  12. Heat a pan over high heat with olive oil and cook leeks on their flat halves until charry and brown. Season with salt flakes.
  13. To serve, carve chicken, spread white bean puree on a serving platter, place roast vegetables, chicken and leeks on top, then finish by pouring over some of the pan juices.

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