Name: Orange Ginger Turmeric Whole Roast Chicken
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4
Cuisine: Entrees
Ingredients: 1 whole chicken; 1/3 cup olive oil; 2 teaspoons orange zest; 1/3 cup fresh orange juice; 1 teaspoon Nielsen-Massey Pure Orange Extract; 2 tablespoons fresh ginger, peeled and grated; 2 tablespoons cider vinegar; 1 tablespoon pure maple syrup; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 teaspoon dried oregano; 1 teaspoon onion powder; 2 teaspoons garlic powder; 1/2 teaspoon ground turmeric; 2 teaspoons sea salt

Orange Ginger Turmeric Whole Roast Chicken

Herb and citrus whole roast chicken with turmeric and ginger. Served with a side of roasted vegetables, this makes for a winning meal that happens to be paleo and Whole30 approved.

Ingredients

USMetric

1 whole chicken
1/3 cup olive oil
2 teaspoons orange zest
1/3 cup fresh orange juice
1 teaspoon Nielsen-Massey Pure Orange Extract
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2 tablespoons fresh ginger, peeled and grated
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon onion powder
2 teaspoons garlic powder
1/2 teaspoon ground turmeric
2 teaspoons sea salt

Directions

Add everything but the chicken to a blender and blend until completely smooth.

Place the chicken inside of a large (1-gallon) ziplock bag. Pour in the marinade, seal the bag and slosh it around to be sure the full chicken is coated. Refrigerate 3 to 24 hours. If possible, slosh the marinade around a few times during the marination process.

Preheat the oven to 375 degrees F.

Place the chicken (and all of the juices) on a roasting pan (or baking sheet or casserole dish). Note: it’s best if you can allow the chicken to sit at room temperature for 10 minutes prior to roasting to ensure it roasts evenly.

Place the chicken on the center rack of the preheated oven and roast 1 hour to 1.5 hours (depending on size of chicken), or until the internal temperature of the chicken reaches 165 degrees F. A chicken that’s 2.5-3 lbs should take just over an hour.

Remove the chicken from the oven and let it to rest 10 minutes to allow the juices to distribute throughout the bird. This will ensure the chicken has the best texture and will make it easier to cut as well. Dismember the chicken and serve alongside roasted vegetables.

Notes:

Recipe by The Roasted Root

1 whole chicken
80 ml olive oil
2 teaspoons orange zest
80 ml fresh orange juice
1 teaspoon Nielsen-Massey Pure Orange Extract
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2 tablespoons fresh ginger, peeled and grated
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon onion powder
2 teaspoons garlic powder
1/2 teaspoon ground turmeric
2 teaspoons sea salt

Directions

Add everything but the chicken to a blender and blend until completely smooth.

Place the chicken inside of a large (4-liter) ziplock bag. Pour in the marinade, seal the bag and slosh it around to be sure the full chicken is coated. Refrigerate 3 to 24 hours. If possible, slosh the marinade around a few times during the marination process.

Preheat the oven to 190 degrees C.

Place the chicken on the center rack of the preheated oven and roast 1 hour to 1.5 hours (depending on size of chicken), or until the internal temperature of the chicken reaches 75 degrees C. A chicken that’s 1130-1360g should take just over an hour.