Turmeric and Honey-Glazed Chicken

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.

 

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

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 Spatchcocked Chicken with Honey Glaze add the chicken

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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Comments

  • Primrose

    A fabulous quick chicken! I make it over and over. Thank you sooo much

  • dale

    Since the Instant Pot is so popular, would appreciate it if you would also give cooking times for it. Thanks!

  • 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.

    • Baltisraul

      I have always used 157 degrees internal and let it rest 3 min and it will usually raise to 160. Tender, juicy and safe every time. What you don’t want to do is go by the old adage of ‘until the juices run clear’. I have had many pieces run clear and the bird was not cooked enough. That was before I started taking the chicken out at 157 degrees. Hope this helps.

    • Baltisraul

      Boneless breasts are tricky and can get dry very easy. So when your temp alarm goes off don’t pour another glass of wine, pull them out asap. ha ha

      • Crista

        “So when your temp alarm goes off don’t pour another glass of wine, pull them out asap.” Not heeding this advise has ruined more than one meal I’ve attempted to prepare lol!

    • Emma Christensen

      Hi, Lauren! Emma here, managing editor. I agree with Baltisraul that the trick with roasting boneless skinless chicken breasts in the oven is catching them when their done, but not yet overcooked or starting to dry out. Covering the pan with foil in the second half of cooking should help keep them moist. I’d start checking the breasts after 20 minutes and then every 5 to 10 minutes after. Use a digital thermometer to check the internal temperature. Enjoy!

  • 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.

    • Jane

      I agree re: breast temp.

    • Emma Christensen

      Hi, Bebe (and Jane)! Emma here, managing editor. The USDA recommends a minimum internal temperature of 165F for poultry for food safety reasons (see here). If you prefer to cook your chicken to a different minimum temperature, that’s definitely your choice!