Turmeric and Herb Roasted Chicken

Ingredients:

For the Chicken:

• 1 whole chicken (about 4 to 5 pounds)

• Salt and freshly ground black pepper, to taste

For the Turmeric Herb Rub:

• 2 tablespoons olive oil

• 1 tablespoon Organic Turmeric Powder from Meghalaya

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika (optional for a smoky flavor)

• 1 tablespoon mixed dried herbs (such as thyme, oregano, and rosemary)

• Zest of 1 lemon

For the Aromatics (to stuff inside the chicken):

• 1 onion, quartered

• 1 lemon, quartered

• 4 garlic cloves

• A few sprigs of fresh herbs (like thyme, rosemary, or parsley)

Instructions:

1. Prepare the Chicken: Remove giblets from the chicken cavity, rinse the chicken inside and out, and pat dry with paper towels. Preheat your oven to 375°F (190°C).

2. Season the Chicken: Sprinkle the inside of the chicken with salt and pepper. Stuff the cavity with the quartered lemon, onion, garlic cloves, and fresh herbs.

3. Prepare the Turmeric Herb Rub: In a small bowl, mix together the olive oil, turmeric powder, cumin, garlic powder, onion powder, smoked paprika (if using), dried herbs, and lemon zest to form a paste.

4. Apply the Rub: Gently loosen the skin on the chicken breast and rub some of the turmeric herb mixture under the skin. Rub the rest of the mixture all over the outside of the chicken.

5. Roast the Chicken: Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan and roast for about 1 hour and 30 minutes, or until the juices run clear when you cut between a leg and thigh.

6. Rest the Chicken: Remove the chicken from the oven and cover with aluminum foil. Let it rest for about 10 minutes before carving.