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Chef Megan Mitchell

Online Cookbook

Turmeric Spiced Roast Chicken with Yogurt

  • Serves: 4
  • Complexity: medium
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Turmeric Spiced Roast Chicken with Yogurt


  • 1 whole organic chicken, cut into 6 pieces
  • 1/2 cup grapeseed oil
  • 1 large Meyer lemon, zest and juice
  • 1 tbsp. turmeric
  • 2 tsp. cumin
  • 2 1/2 tsp. kosher salt
  • 1 tsp. ground coriander
  • 1 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • 4 green onions, thinly sliced on a bias
  • 1/4 cup roughly chopped cilantro leaves and stems
  • 2 tbsp. dill sprigs
  • 1 English cucumber, cut into 1/4-inch cubes, about 3 1/2 cups chopped
  • 1 1/2 cups Stonyfield Organic Greek plain whole milk yogurt
  • 1/4 cup chopped dill
  • 3 green onions, minced
  • 2 garlic cloves, minced
  • 3 tbsp. white wine vinegar
  • 1 1/2 tsp. salt
  • 1/2 tsp. freshly cracked black pepper


  1. Begin by cutting the chicken breasts in half to make a total of 8 pieces (2 legs, 2 thighs and the 2 breasts cut in half to make 4).

    Place the chicken in a large bowl.

  2. In a small bowl mix the oil, lemon zest and juice, turmeric, cumin, salt, coriander, black pepper and cayenne. Whisk together and then pour over the chicken. Massage into the chicken, making sure every piece is coated and covered. Let sit for 20 minutes while the oven preheats.

  3. Preheat oven to 400℉.

    Line a sheet tray with a baking rack or broiler pan.

  4. Place the chicken on the pan and bake for 20 minutes, spin the pan and bake for another 20-25 minutes or until golden brown, cooked through and the skin is crispy. If the chicken is cooked but the skin isn’t super crispy, pop it under the broiler for 5 minutes.

  5. While the chicken roasts make the tzatziki sauce. Combine the yogurt, cucumber, dill, green onions, garlic, vinegar, salt and pepper. Mix together.

  6. To serve scoop the tzatziki onto a large platter, top with the roasted chicken then sprinkle with the chopped cilantro and green onions.

    Recipe Courtesy of Megan Mitchell

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