A whole roasted chicken rubbed with turmeric and surrounded by root vegetables is the kind of Sunday dinner that fills the whole house with a good smell and leaves you with leftovers for days. Turmeric's curcumin supports gut health, and the vegetables roasting underneath soak up all the flavorful drippings.
Ingredients
- 1 whole chicken (about 1.8kg)
- 2 tbsp olive oil
- 2 tsp ground turmeric
- 1 tsp cumin
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 4 carrots, roughly chopped
- 4 parsnips, roughly chopped
- 1 large onion, quartered
- Fresh thyme
- Salt and pepper
Instructions
- Preheat oven to 200C. Pat chicken dry. Rub with olive oil, turmeric, cumin, salt, and pepper, getting under the skin where possible.
- Stuff the cavity with lemon halves, garlic, and a few sprigs of thyme.
- Scatter carrots, parsnips, and onion in a large roasting pan. Place chicken on top.
- Roast 1 hour 15 minutes to 1 hour 30 minutes, until juices run clear and internal temperature reaches 75C. Rest 10 minutes before carving.
Nutrition Facts (per serving)
| Calories | 420 |
| Total fat | 22g |
| Total carbohydrates | 18g |
| Dietary fiber | 5g |
| Protein | 38g |
| Sodium | 320mg |
Why This Is Good for Your Gut
Turmeric's curcumin reduces gut mucosal inflammation. Root vegetables provide pectin and other soluble fibers that support beneficial bacteria. Garlic adds prebiotic inulin. Chicken's complete protein supports gut lining repair and renewal.
Save the carcass for homemade broth afterward, it's basically a free second recipe from this one.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.