Turmeric Roast Chicken

Season melted butter with spices. Mix it all up. 

Stuff the chicken cavity with 1/2 of a lemon and two sprigs of rosemary.

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. 

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. 

Add a garlic bulb and one sprig of rosemary to veggies. Then put a rack over veggies and the whole chicken. 

Bake at 425 degrees F for 1 hour & 25 mins