Make a beautiful golden fried chicken with a honey and turmeric glaze! Simple enough for a weeknight dinner, but chic enough for company.
With just a few spices, you can turn a simple roast chicken into something special to cook up on a weekday or for a great dinner party.
The warming combination of turmeric, ginger and coriander is an easy way to add oriental spices to a roast chicken. Turmeric gives this dish a beautiful color and pairs well with ginger and coriander with its slightly bitter undertones.
Spatchcock your chicken for faster cooking
Spatchocking or butterflying refers to a whole chicken that has had its backbone removed. The chicken is then flattened slightly to form an even layer in a casserole dish for roasting.
This reduces the cooking time compared to a whole roast chicken. Also, a chicken with butterflies is a lot easier to cut up after cooking, which is why I prefer this way of roasting a chicken, especially for a weeknight meal.
Look for a three to three and a half pound chicken that will take less time to cook than a larger bird. This size is enough for four servings. If you can only find one large chicken, expect it to take an additional 15-25 minutes to reach the desired internal temperature of 165oF.
You can ask the butcher at the meat counter to clean the chicken for you, but you can easily do it yourself with a good pair of kitchen scissors:
- How to make a chicken spatchcock (butterfly).
How to make honey glazed fried chicken
When you get home from the market, all you have to do is slice up some onions, layer them in a casserole dish or skillet (both will do), and place the chicken on top.
Rub the chicken with olive oil, sprinkle with turmeric and spices, salt and pepper and place the chicken in the oven. I recently discovered a great trick for spreading the spices over the chicken.
pro tip! Instead of trying to sprinkle the spices onto the chicken with my fingers (which is messy), I place them in a tea strainer and shake them evenly over the chicken.
All the succulent goodness of the chicken and flavors of turmeric, ginger and coriander infuse the onions, which are gently cooked along with the chicken. Wait until the last 10 to 15 minutes of roasting to drizzle a honey glaze over the chicken for a gorgeous golden bird.
More Easy Fried Chicken Recipes
- Spatchcocked Grilled Chicken with Orange and Ginger
- Stuffed chicken with ricotta
- Fried chicken on angel hair
- Honey Glazed Lemon Roast Chicken
- Roast chicken stuffed with herbs
How to make a chicken spatchcock (butterfly).
Chicken with turmeric and honey glaze
Bone-in, skin-on chicken pieces can also be used in this recipe. It should take about the same time to cook as the whole chicken in the pan, but check the temperature with a thermometer after 35 minutes. It should read 165ºF when inserted into the thickest part of the chicken piece.
ingredients
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vegetables or olive oilfor the casserole dish
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1 tablespoon ground turmeric
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1 teaspoon ground ginger
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1 teaspoon crushed coriander seeds (or ground coriander)
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4 tablespoon honey
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1 tablespoon soy sauce
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2 small yellow onionscut
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1 (3 1/2 pounds) chickenstuffed
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1/2 teaspoon Salt
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1/8 teaspoon pepper
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Juice from 1 lemon (Above 3 tablespoon)
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1 tablespoon olive oil
method
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Preheat Oven to 375ºF:
Lightly oil a large casserole dish or ovenproof skillet. In a small bowl, mix together the turmeric, ginger, and coriander. In another small bowl, mix together the honey and soy sauce. Put aside.
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Prepare the chicken:
Spread the onions in a single layer on the bottom of the casserole dish or skillet. Sprinkle both sides of the chicken with salt and pepper. Place breast side down on the onions in the pan.
Drizzle the chicken with lemon juice and rub with olive oil. Using a fine-mesh sieve, sprinkle the seasonings over the chicken to coat it. If using crushed cilantro, sprinkle any leftover spices that didn’t pass through the sieve over the chicken.
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Roast chicken for 40 minutes
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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 10 to 15 minutes longer, or until a thermometer inserted into the thickest part of the chicken reads 165oF. (This may take longer if the chicken is larger than 3 1/2 pounds.) Let the chicken rest for 10 minutes.
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Cut and serve chicken:
Place the chicken on a cutting board and cut into 8 pieces: 4 breasts, 2 thighs and 2 drumsticks.
Using a slotted spoon, scoop the onions onto a serving platter and place the chicken pieces on top. Pour the pan juices into a small pitcher and serve with the chicken.
| nutritional information (per serving) | |
|---|---|
| 433 | calories |
| 24g | Fat |
| 16g | carbohydrates |
| 37g | protein |
