Sunday Roast Chicken with Turmeric and Paprika

Using absorbent paper, wipe the chicken carefully inside and out to ensure it is thoroughly dry. Preheat the oven to 210°C. Peel the turmeric roots (be careful, the coloring power is intense).

First, take care of the inside. Use your fingers to open the cavity of the chicken under the tail. Season the inside with fine salt and pepper. Then, insert the butter, which will help keep the chicken juicy inside. Insert the half lemon, the herb bundle, the turmeric, and the crushed garlic cloves in their skins. Pack everything tightly with your fingers.

Take care of the exterior. Massage the entire chicken with butter. In a large dish, add a drizzle of olive oil to the bottom and place the chicken ON ONE THIGH. Put it in the middle of the oven for 15 minutes. Turn the chicken ON THE OTHER THIGH and cook for another 15 minutes.

During these two time periods, peel the potatoes, wash them, dry them, and cut them into thick slices. In a bowl, mix the coarse salt and paprika. Sprinkle this mixture all over the chicken. Add a small glass of water to the dish if the chicken has not released any juices (which is a good sign).

Lower the oven to 170°C (340°F). Place the chicken breast side down. Surround it with the potatoes, season with salt and pepper. Bake for 30 minutes. Turn the chicken over, place it breast side up, baste with the cooking juices, and let it cook for another 30 minutes. 15 minutes before the end of this cooking phase, take the dish out, turn the potatoes, and baste the chicken with the juices. After 30 minutes, check the doneness by inserting the blade of a knife between the thigh and the joint. The juices that run out should be clear; if they are still pink, the chicken is not cooked enough.

Let it rest in the dish, breast side up for 5 minutes, to allow the juices to flow inside. Carve the chicken and serve.

To finish, serve with the potatoes and drizzle with the juice. ENJOY YOUR MEAL!