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.