Spatchcock Chicken in Turmeric Coconut Sauce

Golden, aromatic, and layered with bold flavor, this Spatchcock Chicken in Turmeric Coconut Sauce transforms a simple roast into an unforgettable dining experience. Butterflied for even cooking and irresistibly crisp skin, the chicken is finished in a velvety coconut sauce infused with earthy turmeric, fragrant spices, and bright citrus notes. Elegant enough for entertaining yet approachable for any night of the week, this recipe delivers a beautifully balanced combination of richness, warmth, and vibrant flavor in every bite.

Prep Time

15 min

Cook Time

1 hr 10 min

Total Time

1 hr 25 min

Serving Size

Difficulty

Easy

A roasted whole chicken in a yellow-orange sauce with potatoes, red onions, green beans, and herbs, served in a dark rectangular baking pan on a dark slate surface with a gray cloth underneath.

Ingredients

1 whole butterflied chicken; 4-5 lb

1 tablespoon kosher salt

1 teaspoon black pepper

1/2 stick butter; softened

1 1/2 pounds baby potatoes; halved

3 red onions; quartered

1 can coconut milk; 13.5 oz

1 cup chicken stock

3 tablespoons lemon juice

1 tablespoons ground turmeric

2 teaspoon ground coriander

2 teaspoon ground cumin

1 teaspoon black mustard seeds

1 tablespoon freshly grated turmeric

1 cup french green beans; trimmed

1 handful fresh cilantro

Pasture Raised Heritage Spatchcock Whole Chicken

$28.95

Instructions

1. Preheat oven to 400°F.

2. Place chicken in a deep sheet pan. Season with salt and pepper and rub skin with butter. Add the potatoes and onions to the pan around the chicken.

3. In a medium bowl add the coconut milk, chicken stock, lemon juice, ground spices, mustard seeds and fresh turmeric; whisk until well incorporated. Pour sauce around chicken.

4. Bake for about 1 hour, or until chicken is cooked through and skin is golden brown.

Pasture Raised Heritage Whole Chicken in a roasting pan with vegetables and herbs, showcasing its golden-brown finish, representing superior taste and quality.

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