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.
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) |
Ingredients
For one whole chicken (about 1.6–2.2 kg / 3.5–5 lb)
- 1 whole chicken, 1.6–2.2 kg (3.5–5 lb), giblets removed
- 3 tbsp (45 ml) oil or melted butter
- 1 tbsp (8 g) paprika (sweet or smoked, your choice)
- 1 tbsp (10 g) garlic powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (6 g) fine salt, or to taste (see notes)
- 1 tsp (1–2 g) mixed dried herbs (oregano, thyme, or rosemary)
- Optional: 1–2 tsp ginger–garlic paste for extra flavor
- Optional aromatics for cavity: 1 lemon halved, 1 small onion quartered, a few garlic cloves, and a sprig of fresh thyme or rosemary
