Serves 4-6

• 1 roasting chicken (4 lbs)
• 4 carrots
• 2 large onions
• 2 turnips
• 1 ½ Tablespoons red chili powder
• 2 tsp turmeric powder
• ½ tsp ground black pepper
• 2 Tablespoons coriander powder
• 2 Tablespoons cumin powder
• 1 Tablespoon kosher salt
• 2 lemons
• 1/4 cup ghee (clarified butter) or olive oil

1. Quarter the lemons and stuff them into the cavity of the chicken.
2. Combine the spices (chili powder through salt) to make a dry rub. Add the dry rub to the olive oil and allow to sit for a few minutes.
3. Apply the marinade to the whole surface of the chicken, including rubbing some under the skin. Refrigerate the chicken for at least 30 minutes.
4. Preheat the oven to 450 degrees. Peel the onions, carrots and turnips and cut into large equal sized pieces. Place around the chicken in a roasting pan.
5. Add ¼-cup of cold water to the roasting pan. Roast in oven using V-rack roasting pan with breast side down for 40 minutes.
6. After 40 minutes, flip the chicken over. Add 1 cup of water to the pan and return to the oven for 20-25 minutes, or until the temperature of dark meat reaches 170 -175 degrees.
7. Rest the roasted chicken for 20 minutes before carving and serving.