Golden Roasted Whole Chicken
A simple, dependable roast chicken with deeply golden, crispy skin and juicy, aromatic meat. This recipe uses a bright, spice-forward rub (paprika and turmeric for color), a splash of lemon, and a straightforward roasting method that yields a beautiful centerpiece for family meals and special occasions.
Table of Contents
Introduction
A whole roasted chicken is one of the most satisfying home-cooked dishes: economical, versatile and universally comforting. This Golden Roasted Whole Chicken emphasizes golden color and fragrant spices — paprika for warmth, turmeric for that signature golden hue, garlic and lemon for a bright savory finish. The technique is intentionally simple so the recipe is accessible to cooks of all levels: rub, rest, roast, baste, and carve.
Whether you serve it with roasted vegetables, fragrant rice, or a crisp green salad, the result is the same: crisp, glossy skin and tender, juicy meat that keeps well as leftovers. Small technique points — dry skin before seasoning, time to marinate, internal temperature checks, and resting after roasting — make the difference between an average roast and a reliably excellent one.
Recipe Details
| Author | Recipe by Home Kitchen |
|---|---|
| Cuisine | International / Comfort |
| Category | Main course — Roast |
| Keywords | roast chicken, whole chicken, golden chicken, paprika, turmeric |
| Prep time | 20 minutes (plus marinating) |
| Marination | Minimal 1 hour; recommended overnight for best flavor |
| Cook time | 75–90 minutes (depending on size) |
| Total time | Approximately 2½ hours (including resting and optional marinating) |
| Yield | Serves 4–6 (depending on size and sides) |
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