Turmeric & Mandarin Roast Chicken

Makes 4 servings

Prep time: 5 mins

Cooking time: 1 hour 20 mins

A fragrant, spiced and citrus-y twist on a classic Kiwi dinner. Try this delicious new take on a roast chook and wow your family this Sunday!

Serve with a side of mash, your favourite roast vege or seasonal steamed greens!
To check your roast chicken is cooked, pierce the thigh with a skewer or sharp knife. When the juices run clear, your chicken is cooked through!
For an extra juicy roast chicken, try trussing the chicken legs with kitchen twine before roasting. This helps keep the cavity closed and stops juices escaping.

Preheat the oven to 240°C bake.
Add the turmeric, ginger, garlic, butter and the zest of one mandarin to a small bowl. Season with salt and pepper and mix to combine.
Cut the mandarins in half horizontally.
Place the chicken into a large roasting dish. Place two mandarin halves inside the cavity with the sage & onion stuffing, squeezing in the juice. Spread the butter mixture all over the skin of the chicken.
Arrange the remaining mandarin halves in the tray with the chicken and drizzle with a little olive oil.
Place in the hot oven to cook for 10 minutes before turning the temperature down to 180°C and roasting for a further 1 hour 10 minutes.
Baste the chicken with the juices in the bottom of the pan halfway through cooking. When the chicken is cooked through, remove from the oven and leave to rest for 15 minutes before carving and serving.