Ingredients
vegetable oil,or olive oil, for the baking dish
1tbspground turmeric
1tspground ginger
1tspcoriander seed,or ground coriander, crushed
4tbsphoney
1tbspsoy sauce
2smallyellow onions,sliced
3½lbschicken,spatchcocked
½tspsalt
⅛tsppepper
1juice lemon,(about 3 tbsp)
1tbspolive oil
Preparation
Preheat the oven to 375 degrees F. Lightly oil a large baking dish or ovenproof skillet. In a small bowl, mix the turmeric, ginger and coriander together. In another small bowl, mix the honey and soy sauce together. Set aside.
Spread the onions in one layer on the bottom of the baking dish or skillet. Sprinkle both sides of the chicken with salt and pepper. Place it in the pan on top of the onions with the breast-side.
Sprinkle the chicken with the lemon juice and rub with olive oil. Using a fine meshed strainer, sprinkle the spices over the chicken to coat it. If using crushed coriander, sprinkle over the chicken any bits of spice that did not go through the strainer.
Roast the chicken for 40 minutes.
Remove the chicken from the oven and brush with the honey and soy sauce mixture. Return the chicken to the oven and roast for 10 to 15 minutes longer, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F. Let the chicken rest for 10 minutes.
Transfer the chicken to a cutting board and cut into 8 pieces: 4 breast pieces, 2 thighs, and 2 drumsticks.
With a slotted spoon, transfer the onions to a serving platter and set the chicken pieces on top. Pour the pan juices into a small pitcher and serve alongside the chicken
