This roasted Turmeric Black Pepper Chicken is an easy weeknight dinner. Tender, juicy chicken is combined with aromatic ground turmeric and black pepper to create a beautifully roasted chicken sure to impress your family and friends! (I use ground turmeric in my recipe as it's more easily found than fresh.)
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⭐ Why This Recipe is a Star
- Delicious complete meal: You can even add vegetables to the oven when roasting the chicken, to make a complete meal. Just serve the juicy tender chicken with some white rice, brown rice or even cauliflower rice on the side!
- Nutritious: Roasting a whole chicken with turmeric and black pepper not only elevates the taste but also provides numerous health benefits. Turmeric is rich in antioxidants and anti-inflammatory properties, while black pepper enhances digestion and aids nutrient absorption, making for a wholesome and nourishing meal, perfect for any occasion. For more ways to incorporate turmeric in your diet, click here.
- Mostly passive cooking: this is a variation of the New York Times Black Pepper Turmeric Chicken with Crisp Asparagus Recipe. However, instead of a tasty stir fry, it's baked in the oven, freeing you up to do other things! Perfect for busy weeknights.
🥘 Ingredients
You only need a few simple ingredients:
- whole chicken: I used a small one about 1kg or 2.2 pounds. Whole chickens are cheaper than buying (the same weight of) individual chicken parts. For more budget-friendly whole chicken Asian recipes, click here.
- ground turmeric: obviously you can use fresh turmeric too but it's not easy to find in the West AND it's more work crushing it so I recommend using turmeric powder as a substitute
- ground black pepper: for best results, use a pepper mill to grind black peppercorns (the pepper is more fragrant.) However, your arms will ache, so if you're feeling lazy, buy ground black pepper.
- neutral vegetable oil: such as canola oil. This is to help the the turmeric spice rub adhere to the chicken. I have also tested the turmeric chicken recipe with olive oil and the flavor is not incongruous. Alternatively, you can also use coconut oil as the coconut and turmeric go well together.
- salt
- fresh lime juice: alternatively, use 2 small calamansi limes or substitute with lemon juice (which will give a different tang) or unseasoned rice vinegar
- neutral honey: this is for basting the chicken 15 minutes before it's done. Do not rub it over the whole chicken from the start as it will burn easily! If you prefer a sweeter taste, you can also baste it 1 more time (using a clean brush) after the chicken has been cooked. I have not tested the recipe with brown sugar or maple syrup but will do so soon.
For the stuffing:
- garlic bulb: cut in half and lightly crushed
- fresh ginger: sliced
- fresh turmeric: sliced, optional
📖 Variations & Substitutes
- For a spicier version: add ½ to 1 teaspoon of red chili powder, red pepper flakes, paprika or cayenne pepper to the turmeric and black pepper spice mix. You might even want to try curry powder or gochugaru powder!
- More Southeast Asian flavor: add lemongrass to the stuffing
🔪 Step-by-Step Instructions
Preheat your oven to 392°F (200°C/ 180C fan.)
20-30 minutes before cooking, take your chicken out of the fridge. (We want it at room temperature when it goes into the oven.)
1a. Asians like to rinse their chicken but the USDA advises against it. I'll let you decide what works best for you but, either way, make sure you pat the chicken skin very dry, using paper towels.
1b. Stuff the chicken.
Note: You may find it easier to rub first then stuff, as the stuffing may get in the way of massaging the dry rub into the chicken cavity.
2. Wet rub method: In a medium bowl, combine the ground turmeric, black pepper, salt, lime juice and oil. Mix them well into a paste.
Alternative dry rub method
Note: alternatively, you can rub the oil evenly and all over the chicken first then rub the spice mixture into the chicken skin. (Make sure to apply it inside of the chicken cavity too.)
If you're using the dry rub method, then mix the lime juice with the honey instead of adding the lime to the spices. Keep in a small bowl near the stove so you can easily baste the chicken later.
3a. Rub the turmeric paste all over the chicken, including inside the cavity. If you can, rub under the skin too.
3b. Place the seasoned and stuffed chicken on a roasting pan or baking dish and pop into the oven.
3c. Roast the chicken in the preheated oven.
3d. 15 minutes before you're going to take it out, baste with the honey mixture. Keep an eye on it when it goes back into the oven as the honey burns easily. (If it looks like it's turning black, you may want to pop some foil on it.)
3d. The chicken is cooked if the juices run clear when a knife is inserted into the thickest part of the thigh. This will take about 45-60 minutes for a 1kg- 1.2kg chicken.
4a. Once the chicken is cooked, remove it from the oven and let it rest for 5-15 minutes before carving.
Note: Letting the chicken rest after roasting helps the juices redistribute throughout the meat, resulting in a more flavorful and tender dish.
4b. Serve the Turmeric Black Pepper Roast Whole Chicken with your favorite sides, such as pandan rice, turmeric potatoes or turmeric rice, and enjoy!
Note: before serving, you can baste the cooked chicken a 2nd time with some clean honey before serving, if you like a sweeter flavor. (Also makes the chicken look glossier and more appetising.)
🥡 How to Store
Keep in an airtight container in the fridge for 2-3 days. The chicken bones can be boiled to make golden chicken stock. Leftover roast meat can be added to the stock
Note: if you're using leftover chicken from another recipe, make sure the flavors don't clash.
👩🏻🍳 Expert Tips
Tip #1: For a moist and tender chicken, avoid overcooking. Use a meat thermometer to check for doneness. The chicken is cooked when the internal temperature reaches 165°F (75°C) and the chicken skin turns golden brown and crispy.
Tip #2: To create a beautiful presentation, garnish the chicken with fresh herbs or lime wedges before serving.
Tip #3: If adding vegetables to roast with the meat, add them in a single layer. (Different vegetables, such as green beans and asparagus, have different roasting times, so you'll need to add them at different times.) My favorite to add are carrots cut into 1-inch pieces. They are so sweet and delicious with the rich black pepper sauce formed by the chicken juices!
Tip #4: Keep the leftover chicken carcass to make chicken stock! (The resulting broth will be golden and have a warm turmeric flavor.)
💭 Recipe FAQs
Absolutely! You can use chicken drumsticks, skinless chicken thighs, or chickenbreasts for smaller portions. Adjust the cooking time accordingly, as chicken parts will cook faster than a whole chicken.
If stored correctly in a dark, cool and dry place, you can expect turmeric powder to last for anything from 1.5 to 3-4 years. (It should still have a fresh, gingery, warm smell.)
🥗 Suggested Accompanying Recipes
Enjoyed this easy Turmeric Chicken with Black Pepper Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this healthy chicken dish, please consider supporting it by buying me a bottle of soy sauce! 🙂 (No obligation though!) Thank you and have a great day!
Turmeric Black Pepper Chicken (Roast)
Equipment
- 2 Small bowls You may also want gloves to protect your hands as turmeric stains things easily. Try not to wear white clothing when rubbing the chicken with the turmeric paste!
- Basting Brush
- Baking tray and parchment paper
Ingredients
- 1 whole chicken 1kg/ 2.2 oz. If using a larger chicken, you'll need to adjust the amount of spices and cooking times accordingly.
For the spice rub
- 2 Tablespoons neutral vegetable oil Substitute: olive oil or coconut oil. You can combine this with the spice rub below, then rub the paste onto the chicken (Wet rub method) OR apply the oil to the chicken then rub the spices over the chicken. (Dry rub method, makes it easier to get an even application of spices all over the chicken.)
- 2 Tablespoons ground turmeric
- 1 Tablespoon ground black pepper Freshly milled is best but your arms won't thank you for it so you may want to buy pre-ground pepper
- ½ Tablespoon salt
- 1 teaspoon lime juice Or 2 small calamansi limes, juiced. Substitute: rice vinegar or lemon juice. Note if using the dry rub method, add the lime juice to the honey below instead of mixing it with the spices.
For basting
- 1 Tablespoon neutral honey
For the stuffing, optional
- 1 garlic bulb cut into half and smacked
- 1 inch ginger sliced
- 1 inch fresh turmeric optional
Instructions
- Preheat your oven to 392°F (200°C/ 180C fan.) 20-30 minutes before cooking, take your chicken out of the fridge. (We want it at room temperature when it goes into the oven.)
- Asians like to rinse their chicken but the USDA advises against it. I'll let you decide what works best for you but, either way, make sure you pat the chicken skin very dry, using paper towels.
- Stuff the chicken. Note: You may find it easier to rub first then stuff, as the stuffing may get in the way of massaging the dry rub into the chicken cavity.
- Wet rub method: In a medium bowl, combine the ground turmeric, black pepper, salt, lime juice and oil. Mix them well into a paste.Alternative dry rub method: alternatively, you can rub the oil evenly and all over the chicken first then rub the spice mixture into the chicken skin. (Make sure to apply it inside of the chicken cavity too.) If you're using the dry rub method, then mix the lime juice with the honey instead of adding the lime to the spices. Keep in a small bowl near the stove so you can easily baste the chicken later.
- Rub the turmeric paste all over the chicken, including inside the cavity. If you can, rub under the skin too.
- Place the seasoned and stuffed chicken on a roasting pan or baking dish and pop into the oven. Roast the chicken in the preheated oven till cooked. (The chicken is cooked if the juices run clear when a knife is inserted into the thickest part of the thigh. This will take about 45-60 minutes for a 1kg- 1.2kg chicken.)
- 15 minutes before you're going to take it out, baste with the honey mixture. Keep an eye on it when it goes back into the oven as the honey burns easily. (If it looks like it's turning black, you may want to pop some foil on it.)
- Once the chicken is cooked, remove it from the oven and let it rest for 5-15 minutes before carving. Note: Letting the chicken rest after roasting helps the juices redistribute throughout the meat, resulting in a more flavorful and tender dish.
- Serve the Turmeric Black Pepper Roast Whole Chicken with your favorite sides, such as pandan rice, turmeric potatoes or turmeric rice, and enjoy!Note: before serving, you can baste the cooked chicken a 2nd time with some clean honey before serving, if you like a sweeter flavor. (Also makes the chicken look glossier and more appetising.)
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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Dennis says
Your chicken looks amazing! Would I be able to use just thighs and legs instead of a whole chicken? My wife and I both prefer dark meat.
Enriqueta E Lemoine says
I was going to ask the same. My kids adore thighs and legs, too. I also have another question, is that OK if I use fresh turmeric? And if the answer is yes, what should be the right amount for this recipe?
Zen says
Hi Dennis, of course you can! I much prefer dark meat myself! The cooking time would obviously change- I will retest the recipe and update with timings for sambal chicken thigh stew- but the good thing about dark meat is it's so much more forgiving!
Lori says
Could I spatchcock the chicken and cook it that way? Are there any changes in cooking times then?
Jacqueline Debono says
I wanted to ask a similar question because I like to butterfly small chickens (500g each) rather than use one big one. But this will mean no stuffing. Do you think that would alter the flavours?
Dorene chew says
I am running very low on honey, can I use cranberries instead?
Zen says
Hi Dorene thanks for stopping by. I have never tried cranberries in this recipe, and it's a bit tangier than honey, so I'm not sure if the taste would go with the turmeric. I would suggest maple syrup or sugar instead of honey. If you do try cranberries, let me know how it goes!
Mikayla says
I am also asking a similar question. I have agave nectar instead of honey, will that work in place of the honey?