Ingredients
Method
Prepare the chicken
- Preheat your oven to 375°F. Pat the chicken dry with paper towels, then season generously inside and out with salt and pepper. Rub the olive oil all over the skin.
Make the butter mixture
- In a small bowl, combine the softened butter, minced garlic, grated ginger, cumin, coriander, turmeric, cayenne (if using), Meyer lemon zest and juice, and chopped cilantro. Mix until smooth.
- Gently loosen the skin of the chicken breast and thighs with your fingers, then spread about half of the butter mixture directly under the skin. Rub the remaining butter all over the outside of the chicken.
Assemble and bake
- Place the chicken in a large roasting pan or cast-iron skillet. Arrange the cherry tomatoes, red onion wedges, and smashed garlic cloves around the chicken.
- Roast for 45 to 55 minutes, basting with the pan juices halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F.
- Let the chicken rest for 10 minutes before carving. Garnish with additional cilantro and serve with the roasted vegetables and pan juices.
Nutrition
Notes
For a dairy-free version, substitute the butter with vegan butter or coconut oil and use dairy-free yogurt.
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days; reheat gently in the oven.
To make ahead, prepare the butter mixture up to 2 days in advance and refrigerate; bring to room temperature before using.
Avoid overcooking by checking the internal temperature early; chicken continues to cook while resting.
Serve this cozy dinner with crusty sourdough bread or steamed rice to soak up the delicious sauce.
