Ingredients
1 whole chicken (3-4 pounds)
3 tbsp unsalted butter
1 tsp tumeric
1 tsp garlic powder
1 tsp cumin
½ tsp red pepper flakes
½ tsp dried parsley
½ tsp oregano
to taste salt and pepper
¼ cup lemon juice
½ lemon
2 sprigs fresh rosemary
1 bag yellow potatoes
1 cauliflower
2 carrot
1 sprig fresh rosemary
1 garlic
Directions
Step 1
Season melted butter with spices. Mix it all up.
3 tbsp unsalted butter
1 tsp tumeric
1 tsp garlic powder
1 tsp cumin
½ tsp red pepper flakes
½ tsp dried parsley
½ tsp oregano
to taste salt and pepper
Step 2
Stuff the chicken cavity with 1/2 of a lemon and two sprigs of rosemary.
½ lemon
2 sprigs fresh rosemary
1 whole chicken
Step 3
Pat chicken dry, and slide some of the turmeric butter underneath the skin and on top of the bird. Season with salt and pepper and set aside.
Step 4
Cut up potatoes, cauliflower, and carrots, and put into a roasting pot. Add some olive oil to the leftover turmeric butter and add to veggies.
1 bag yellow potatoes
2 carrot
1 cauliflower
Step 5
Add a garlic bulb and one sprig of rosemary to veggies. Then put a rack over veggies and the whole chicken.
1 garlic
1 sprig fresh rosemary
Step 6
Bake at 425 degrees F for 1 hour & 25 mins
Step 7
Plate and enjoy!
