Persian Roast Chicken
A kosher recipe for Persian roast chicken featuring citrusy notes from lemon and clementine, plus saffron and spices.
- Serves: 6 persons
- 1yellow or Spanish onion (peeled, trimmed, halved, and sliced)
- 2tablespoons water (warm)
- ½teaspoon saffron threads
- 3tablespoons extra-virgin olive oil (plus extra for drizzling on the chicken)
- 3 ½- to 5-pound roasting chicken
- Kosher salt (or sea salt)
- ¼to 1/2 teaspoon cinnamon
- ¼to 1/2 teaspoon cumin
Step 1Preheat the oven to 450 F. Spread the onion slices in the bottom of a roasting pan.
Step 2Place the warm water in a small bowl. Rub the saffron threads between your fingers to crush them and add to the water. Set aside.
Step 3Place the olive oil in a small bowl or liquid measuring cup. Juice the lemons and clementines, and add the juices to the oil. Set aside the lemon rinds, and discard the clementine rinds.
Step 4Remove any giblets and the neck from the chicken, and pluck any pin feathers. Rinse inside and out with cold water, and pat dry. Place the chicken breast up on top of the onions.
Step 5Stuff the cavity with the lemon rinds.
Step 6If desired, truss the chicken .
Step 7Drizzle the chicken with a little olive oil and massage it over the skin with clean hands. Sprinkle the chicken evenly with a pinch of kosher or sea salt, along with the cinnamon, and cumin. Rub the spices all over the skin.
Step 8Add the saffron water to the oil and citrus juice mixture. Whisk to emulsify, and pour evenly over the chicken.
Step 9Roast the chicken in the preheated oven for 10 minutes.
Step 10Then lower the temperature to 425 F. Continue roasting, basting occasionally, until cooked through, about 50 minutes to 1 hour and 20 minutes, depending on the size of the chicken. When done, the juices will run clear, the leg will wiggle freely, and a meat thermometer inserted into the thickest part of the thigh will register 160 F/71 C.
Step 11Remove the chicken from the oven, and allow it to rest for 10 minutes before carving .