This Coriander and Turmeric Chicken Recipe is golden and crisp on the outside, tender and juicy in the center, and infused with warm, savory flavors. Ideal for prepping ahead, it’s the perfect main course for Sunday dinners, family gatherings, and special occasions!
Restaurant-Inspired Coriander and Turmeric Chicken
Maydan is one of my favorite restaurants in Washington, DC, and if given the choice, that’s where I’m choosing to eat. The fusion of Middle Eastern and North African cuisines provides a unique dining experience with warm, savory, and bright flavors that never get old.
Everything on the menu is incredible, but one of my absolute favorite items is their turmeric-roasted chicken. Unfortunately, I can’t order out every time a craving hits (which is often). So, I decided to make my own version at home, and I think I nailed the recipe! It tastes just like the restaurant version and is surprisingly so simple to prepare. Try it for yourself, and it will be an instant family favorite, requested for every holiday and celebration.
Ingredients You’ll Need for this Roasted Chicken Recipe
Whole Chicken: The restaurant serves its turmeric-roasted chicken family-style. So, naturally, I did the same, using a whole 3-4 pound chicken. Make sure to spatchcock your chicken before you begin (I typically get mine spatchcocked at the butchers). This is the best way to achieve crispy skin without drying out the meat!
Olive Oil: This forms the base of the marinade, adding bright, peppery flavor and helping all the seasonings cling to the poultry.
Garlic and Shallot: These add a sweet, savory taste, giving the marinade incredible depth.
Spices: Ground coriander, cayenne, ground turmeric, smoked paprika, pepper, and salt create a bold, warm taste with hints of smoky savoriness and a subtle tang that makes this turmeric chicken recipe truly unique.
How to Make a Spatchcock Turmeric Chicken Recipe
Step 1. Pulse all the marinade ingredients in a blender until smooth.
Step 2. Next, place the chicken in a large roasting pan or on a rimmed sheet pan. I like to set it on top of a wire rack to promote browning. Season with salt and pepper, and rub the marinade evenly over the chicken. Use your hands to ensure it coats the top, bottom, and under the skin if you can! Cover and chill in the fridge ideally, up to overnight.
Step 3. Let the chicken rest at room temperature before roasting. Then, lightly blot any excess marinade off with paper towels. This helps create a browned, crisp skin!
Step 4. Roast the chicken breast-side up until the skin is deeply browned, the breast reaches an internal temperature of 165°F, and the thighs reach 170-175°F. The exact cooking time will vary based on your oven and the size of your chicken. TIP. If the skin begins to brown a bit too much, cover the chicken with foil, and continue baking until it is cooked through.
Step 5. Rest the chicken at room temperature. Then, garnish with chopped chives and flaky salt, if desired, and enjoy warm with lemon wedges!
How to Spatchcock a Roasted Chicken
- Place chicken breast-side down.
- Use kitchen shears to cut along both sides of the backbone and remove it.
- Flip the chicken over.
- Press firmly on the breastbone until it flattens.
My Favorite Ways to Serve
Taking inspiration from the restaurant, I serve my turmeric chicken with a side of couscous or rice. Then, I add a bright, fresh salad or roasted vegetables. You can never go wrong with a side of naan or crusty bread, either! Sometimes, I use this recipe and my soul food sides (because that is my business, lol). So, yes, that means a side of baked mac and cheese, roasted Brussels sprouts, miso carrots, dirty rice, fried cabbage, or buttermilk biscuits. You know what they say, you can take the man out of the South, but you can’t take the South out of the man, lol.
How to Store
Once cool, transfer any leftover chicken to an airtight container and store it in the fridge for up to 3-4 days. Or, freeze it for up to 2-3 months.
To serve, thaw frozen chicken in the fridge overnight. Then, enjoy it cold, or warm it in the oven or air fryer at 350°F just until it’s warmed through.
TIP. Don’t toss the bones! Use them to make a homemade chicken stock for Southern black-eyed peas, Southern collard greens, or red beans and rice.
More Delicious Chicken Recipes
- Fried Chicken Tenders Recipe
- Fried Chicken Wings
- Crispy Buttermilk Fried Chicken
- Marry Me Chicken Pasta
- Easy Chicken Alfredo Pasta
- Homemade Chicken Pot Pie with Biscuits
I hope you love my Coriander Turmeric Chicken Recipe! It’s crispy, tender, and infused with warm, savory flavors that are impossible to resist. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Coriander and Turmeric Chicken
Ingredients
- 1 whole chicken 3-4 pounds, spatchcocked
- 1 cup extra-virgin olive oil
- 1 head of garlic about 10-12 cloves
- 1 shallot
- 3 tbsp ground coriander
- 1/4 tsp of cayenne
- 1 tablespoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 tsp black pepper for chicken
- 3 1/2 tsp kosher salt (divided, 1 tsp for the marinade and 2 1/2 tsp for the chicken), more to taste
- lemon wedges to squeeze on servings
- chives to garnish
- flaky salt to top, optional
Instructions
- Step 1. Make the marinade. Add the olive oil, garlic, coriander, salt, shallot, cayenne, paprika, and turmeric to a blender. Blend on high until smooth, about 30–40 seconds.
- Step 2. Place the chicken in a large roasting pan or on a rimmed sheet pan. Season with salt and pepper. Rub the marinade all over the chicken (top, bottom, and under the skin if you can). Cover and refrigerate for at least 4 hours or overnight (up to 24 hours)
- Step 3. Heat oven to 425°F. Position a rack in the middle of the oven. (Optional but great: set a wire rack inside the sheet pan for maximum crispiness.)
- Step 4. Remove chicken from the fridge about 20 minutes before roasting to take the chill off. Lightly blot off excess marinade with paper towels — this helps it brown instead of steam. Roast breast-side up at 425°F until the skin is deeply browned, and the thickest part of the breast reads 160°F, and thighs read 170–175°F (about 40-50 minutes, depending on size). If the chicken starts to brown a bit too much, you can cover it with a piece of foil to prevent it from burning.
- Step 5. Remove the chicken from the oven and let rest for 10 minutes before serving. Garnish with chopped chives, flaky salt (if you’re using), and serve with lemon wedges. Enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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