Turmeric and Honey-Glazed Chicken

DinnerChicken

Make a beautiful golden roasted chicken with a glaze of honey and turmeric! Simple enough for a weeknight meal, but fancy enough for company.

Photography Credit: Sally Vargas

With just a few spices you can turn a plain ol’ roasted chicken into something special to make on a weeknight or for an outstanding dinner for company.

The warming combination of turmeric, ginger and coriander is an easy way to bring some Middle Eastern spices to a roasted chicken. Turmeric adds a beautiful color to this dish, and with its slightly bitter overtones, marries well with ginger and coriander.

Top it off with a honey soy sauce glaze at the end of cooking, and you have a gorgeous bird that is bursting with flavor and a touch of sweetness.

SPATCHCOCK YOUR CHICKEN FOR FASTER COOKING

Spatchocking, or butterflying, refers to a whole chicken whose backbone has been removed. The chicken is then flattened slightly so that it forms an even layer in a baking dish to roast.

This reduces the cooking time in comparison to a whole roasted chicken. In addition, a butterflied chicken is much easier to cut up after it is cooked, which is why I favor this method of roasting a chicken, especially for a weeknight meal.

Look for a chicken that is three to three and a half pounds, which will take less time to cook than a larger bird. That size is plenty for four servings. If you can only find a large chicken, then expect it to take an extra 15 to 25 minutes longer to reach the desired internal temperature of 165ºF.

You can ask the butcher at the meat counter to do the work of spatchcocking the chicken for you but you can also easily do this yourself with a good pair of kitchen shears:

Roast Chicken with Turmeric and Honey

HOW TO MAKE HONEY-GLAZED ROAST CHICKEN

Once you get home from the market, all you need to do is slice some onions, layer them in a baking dish or skillet (either one will do), and place the chicken on top.

Rub the chicken with olive oil, sprinkle with turmeric and spices, salt and pepper and pop the chicken in the oven. I recently discovered a neat trick to distribute the spices over the chicken.

Pro tip! Instead of trying to sprinkle the spices on the chicken with my fingers (which is messy), I put them in a mesh tea strainer and shake them evenly over the chicken.

All the juicy goodness of the chicken and the flavors of turmeric, ginger and coriander infuse the onions, which cook gently along with the chicken. Wait to brush a honey glaze over the chicken until the last 10 to 15 minutes of roasting for a gorgeous golden bird.

MORE EASY ROAST CHICKEN RECIPES

How to Spatchcock (Butterfly) a Chicken

Turmeric and Honey-Glazed Chicken Recipe

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  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Rest time: 10 minutes
  • Yield: 4 to 6 servings

Bone-in, skin-on chicken pieces can also be used for this recipe. It should take about the same amount of time to cook as the whole spatchcocked chicken, but use a thermometer to gauge the temperature after 35 minutes. It should register 165ºF when inserted into the thickest part of piece of chicken.

 

Ingredients

  • Vegetable or olive oil, for the baking dish
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon crushed coriander seed (or ground coriander)
  • 4 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 small yellow onions, sliced
  • 1 (3-1/2 pound) chicken, spatchcocked
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon olive oil

Method

1 Preheat the oven to 375ºF. Lightly oil a large baking dish or ovenproof skillet. In a small bowl, mix the turmeric, ginger and coriander together. In another small bowl, mix the honey and soy sauce together. Set aside.

2 Prepare the chicken: Spread the onions in one layer on the bottom of the baking dish or skillet. Sprinkle both sides of the chicken with salt and pepper. Place it in the pan on top of the onions with the breast-side.

Sprinkle the chicken with the lemon juice and rub with olive oil. Using a fine meshed strainer, sprinkle the spices over the chicken to coat it. If using crushed coriander, sprinkle over the chicken any bits of spice that did not go through the strainer.

Roasted Chicken with Turmeric and Honey layer the onions 

3 Roast the chicken for 40 minutes.  

4 Glaze the chicken: Remove the chicken from the oven and brush with the honey and soy sauce mixture. Return the chicken to the oven and roast for 10 to 15 minutes longer, or until a thermometer inserted into the thickest part of the chicken registers 165ºF. (This could take longer if the chicken is larger than 3 1/2 pounds.) Let the chicken rest for 10 minutes.

Roast Chicken with Turmeric and Honey

5 Cut the chicken and serve: Transfer the chicken to a cutting board and cut into 8 pieces: 4 breast pieces, 2 thighs, and 2 drumsticks.

With a slotted spoon, transfer the onions to a serving platter and set the chicken pieces on top. Pour the pan juices into a small pitcher and serve alongside the chicken.

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Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

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8 Comments / Reviews

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Did you make it? Rate it!

  • Cindy

    Over all I liked this recipe. The combination of spices, soy sauce and honey gives it
    a great flavor. My only complaint was that the skin was a bit rubbery. I tried broiling
    the chicken for a minute after it was done cooking but it started to burn quickly.
    Can this dish can be cooked at a higher temperature using less time for a crisper skin?

    xxxxxyyyyy

  • Lauren

    Hi! I would love to make this recipe, but we only eat boneless breasts of chicken. Can I make it with this, and if so, I long would I put them in the oven? Thank you, Lauren.

  • Bebe

    I test legs and thighs for 165 temperature, but isn’t that unnecessarily high for breast meat? Usually look for 150-155 on them. Could this be a problem when making this recipe with only chicken pieces?

    Recipe sounds delicious.

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