Persian Roast Chicken Recipe

Recipe By Slurrp

Persian roast chicken is a flavorful and aromatic dish that combines tender chicken with a blend of spices and herbs. The chicken is marinated in a mixture of yogurt, lemon juice, garlic, and spices like saffron, turmeric, and cumin. It is then roasted to perfection, resulting in a juicy and flavorful chicken with a crispy skin. This dish is often served with fragrant basmati rice and a side of grilled vegetables.

4.3
14 Rating -
Rate
Non Vegdiet
1hr 45minstotal
15minsPrep
1hr 30minsCook
1hr 45m.total
15m.Prep
1hr 30m.Cook
Persian Roast Chicken
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ingredients serve

Ingredients for Persian Roast Chicken Recipe

  • 1/4 piece Whole Chicken, Cut Into S
  • 1/4 cup Plain Yogurt
  • 1/2 tablespoon Lemon Juice
  • 1 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Saffron Threads, Dissolved In Tablespoon Hot Water
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Ground Cumin
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs

Directions: Persian Roast Chicken Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together yogurt, lemon juice, minced garlic, saffron, turmeric, cumin, salt, and pepper.
  • STEP 2.Add the chicken pieces to the marinade and coat them well. Let the chicken marinate for at least 2 hours or overnight in the refrigerator.
  • STEP 3.Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking tray lined with parchment paper.
  • STEP 4.Roast the chicken in the preheated oven for about 45-50 minutes or until the chicken is cooked through and the skin is crispy.
  • STEP 5.Remove the chicken from the oven and let it rest for a few minutes before serving.
  • STEP 6.Serve the Persian roast chicken with fragrant basmati rice and grilled vegetables for a complete meal.

Cooking Tips

  • For extra flavor, you can add some chopped fresh herbs like parsley or cilantro to the marinade.
  • If you don't have saffron, you can substitute it with a pinch of turmeric for color.
  • To achieve a crispy skin, you can broil the chicken for the last few minutes of cooking.
  • Make sure to let the chicken rest before serving to allow the juices to redistribute and keep the meat tender.

Storage and Serving

  • Leftover Persian roast chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
  • Serve the leftover chicken with a fresh salad or use it to make sandwiches or wraps.
Nutrition
value
1237
calories per serving
91 g Fat104 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    91g
  • Protein
    104g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    104g
  • Fiber
    2g

Fats

  • Fat
    91g

Vitamins & Minerals

  • Calcium
    124mg
  • Iron
    8mg
  • Vitamin A
    260mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    32mg
  • Vitamin B6
    2mg
  • Vitamin B9
    73mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    6mg
  • Copper
    1mcg
  • Magnesium
    156mg
  • Manganese
    < 1mg
  • Phosphorus
    1069mg
  • Selenium
    108mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp