While not strictly adhering to traditional Persian recipes, this culinary creation marries the richness of saffron and the zest of citrus, emblematic of the Persian culinary tapestry, to elevate a simple roasted chicken into a symphony of flavors. Particularly delightful with the sweet and sour nuances of clementines, this recipe pays homage to Persian cuisine.
| Servings | Total | CALORIES |
| 4 | 1hrs 45mins | 324 per serving |
Persian Roast Chicken Overview
Persian Roast Chicken is a flavorful and aromatic dish that captures the essence of Persian cuisine. Typically seasoned with a blend of spices like saffron, and cumin, the chicken is marinated to enhance its taste. This marination infuses the meat with rich flavors before roasting, creating tender, juicy, and fragrant chicken pieces. The dish often incorporates ingredients like garlic, lemon, and yogurt for added depth. Served alongside fragrant rice or with a side of fresh herbs, Persian Roast Chicken is a delightful and well-balanced culinary experience.
Is It Possible to Roast the Chicken in a Slow Cooker or Instant Pot?
Roasting Persian chicken in a slow cooker or Instant Pot isn’t traditional, as the dish’s charm comes from the crispy skin achieved through conventional roasting methods. However, you can adapt the recipe for these appliances. For a slow cooker, use low heat, and for the Instant Pot, consider using the “Saute” function before pressure cooking. Finish in a conventional oven or under a broiler to attain a crispy texture, ensuring the flavors remain true to the Persian Roast Chicken experience.
Ingredients
- 1 Spanish or yellow onion, trimmed, halved, and sliced
- 2 tablespoons warm water
- 1/2 teaspoon saffron threads
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 lemons
- 2 clementines
- 1 (3 1/2- to 5-pound) roasting chicken
- Kosher salt or sea salt, to taste
- 1/4 to 1/2 teaspoon cinnamon
- 1/4 to 1/2 teaspoon cumin
Directions:
- Preheat the oven to 450 F. Arrange the onion slices at the bottom of a roasting pan.
- Place warm water in a small bowl. Crush saffron threads between your fingers, add to the water, and set aside.
- In a small bowl or liquid measuring cup, combine olive oil with the juice of lemons and clementines. Set aside lemon rinds, discarding clementine rinds.
- Remove the giblets and the neck from the chicken, rinse inside and out, and pat dry. Place the chicken breast on top of the onions.
- Stuff the cavity with lemon rinds.
- Truss the chicken if desired.
- Drizzle the chicken with olive oil, massaging it over the skin. Sprinkle evenly with a pinch of kosher or sea salt, cinnamon, and cumin. Rub the spices over the skin.
- Add saffron water to the oil and citrus juice mixture. Whisk to emulsify, and pour evenly over the chicken.
- Roast the chicken at 450 F for 10 minutes.
- Lower the temperature to 425 F. Continue roasting, occasionally basting, until cooked through (50 minutes to 1 hour and 20 minutes, depending on chicken size). When done, juices will run clear, the leg will wiggle freely, and a meat thermometer in the thigh will register 160 F/71 C.
- Remove the chicken from the oven, allowing it to rest for 10 minutes before carving.
Tip:
- For Passover, if kosher for Pesach saffron is unavailable, omit it. Ensure to add 2 tablespoons of water to the pan to prevent scorching onions.
Unveil the artistry of saffron and citrus infusion with this Persian-inspired roasted chicken.
Conclusion
In conclusion, Persian Roast Chicken is a culinary journey through the vibrant flavors of Persian cuisine. The meticulous blend of saffron, turmeric, and other aromatic spices creates a symphony of taste that infuses the chicken with richness and depth. The marination process elevates the tenderness of the meat, culminating in a dish that not only satisfies the palate but also offers a glimpse into the cultural richness of Persian culinary traditions. Whether served with fragrant rice or accompanied by fresh herbs, this recipe invites you to savor the essence of Persian gastronomy.
MORE RECIPES
Best Persian Roast Chicken
Ingredients
- 1 Spanish or yellow onion, trimmed, halved, and sliced
- 2 tablespoons warm water
- 1/2 teaspoon saffron threads
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 lemons
- 2 clementines
- 1 (3 1/2- to 5-pound) roasting chicken
- Kosher salt or sea salt, to taste
- 1/4 to 1/2 teaspoon cinnamon
- 1/4 to 1/2 teaspoon cumin
Instructions
- Preheat the oven to 450 F. Arrange the onion slices at the bottom of a roasting pan.
- Place warm water in a small bowl. Crush saffron threads between your fingers, add to the water, and set aside.
- In a small bowl or liquid measuring cup, combine olive oil with the juice of lemons and clementines. Set aside lemon rinds, discarding clementine rinds.
- Remove giblets and the neck from the chicken, rinse inside and out, and pat dry. Place the chicken breast on top of the onions.
- Stuff the cavity with lemon rinds.
- Truss the chicken if desired.
- Drizzle the chicken with olive oil, massaging it over the skin. Sprinkle evenly with a pinch of kosher or sea salt, cinnamon, and cumin. Rub the spices over the skin.
- Add saffron water to the oil and citrus juice mixture. Whisk to emulsify, and pour evenly over the chicken.
- Roast the chicken at 450 F for 10 minutes.
- Lower the temperature to 425 F. Continue roasting, occasionally basting, until cooked through (50 minutes to 1 hour and 20 minutes, depending on chicken size). When done, juices will run clear, the leg will wiggle freely, and a meat thermometer in the thigh will register 160 F/71 C.
- Remove the chicken from the oven, allowing it to rest for 10 minutes before carving.
Notes
- For Passover, if kosher for Pesach saffron is unavailable, omit it. Ensure to add 2 tablespoons of water to the pan to prevent scorching onions.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!