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Persian Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Persian Chicken Roast

Persian Chicken Roast graces the home table with its comforting presence, embodying the simplicity and warmth of Persian home cooking. This dish is a staple for family dinners, where generations gather around to share stories and laughter, each bite seasoned by hand with care and tradition. The generous use of fat and a careful hand with salt remind us of the skill in everyday cooking, as practiced by Persian home cooks.

The roast brings together tender chicken, golden potatoes, and the bright tang of lemon. Paprika adds a subtle warmth, while black pepper provides a gentle kick, harmonizing with the savory richness. Each element complements the other, creating a satisfying meal that invites you to savor every bite, as if at a Persian family table.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 180°C (350°F). Take the whole chicken and pat it dry with paper towels to remove any excess moisture. This will help the skin crisp up during cooking. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring you rub the spices all over the skin and inside the cavity for full flavor.
  2. In a large ovenproof skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breast-side down into the pan. Allow it to brown for about 5-7 minutes until the skin is golden and crispy. Turn the chicken over to brown the other side, using tongs to avoid piercing the skin.
  3. While the chicken is browning, peel and cut the 1 kg of potatoes into large chunks. Once the chicken is browned on all sides, remove it from the pan and set it aside temporarily. Add the potato chunks to the same pan, stirring them to coat in the leftover oil and chicken drippings. This will infuse them with flavor.
  4. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, then place the lemon halves in the pan for additional aroma. Transfer the pan to the preheated oven.
  5. Roast the chicken and potatoes in the oven for about 45 minutes to 1 hour. Check for doneness by inserting a meat thermometer into the thickest part of the chicken thigh; it should read 75°C (165°F). The chicken skin should be deeply golden and the potatoes tender when pierced with a fork.
  6. If the juices in the pan are too thin, remove the chicken and potatoes and place the pan on the stovetop over medium heat. Let the sauce simmer and reduce until it thickens slightly, about 5 minutes. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  7. To serve, carve the chicken into pieces and arrange them on a platter with the roasted potatoes. Pour the reduced sauce over the top, and garnish with fresh herbs if desired. Serve immediately, inviting everyone to share and enjoy this Persian home-cooked meal.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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