Persian Roast Chicken

Name: Persian Roast Chicken
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Kosher,Middle Eastern
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

A kosher Persian roast chicken delivers vibrant citrus flavors from lemon and clementine, complemented by saffron and aromatic spices.

⭐ 4.4 (42 reviews) Prep: 15 minCook: 90 minTotal: 105 minYields: 6 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Kosher Middle Eastern

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Instructions

Preheat the oven to 450 F and spread onion slices in a roasting pan.
Steep crushed saffron threads in warm water.
Combine olive oil with lemon and clementine juices; reserve lemon rinds.
Clean and dry the chicken, place it on the onions, then stuff its cavity with the reserved lemon rinds.
Drizzle chicken with olive oil, then rub with salt, cinnamon, and cumin.
Whisk saffron water into the oil-citrus mixture and pour over the chicken.
Roast for 10 minutes at 450 F, then reduce to 425 F and continue roasting, basting occasionally, for 50-80 minutes until the internal temperature reaches 160 F.
Rest the chicken for 10 minutes before carving.

Nutritional Info (per serving)

Calories: 1042 kcal

Carbohydrate: 22 g

Cholesterol: 333 mg

Fiber: 5 g

Protein: 105 g

Saturated Fat: 15 g

Sodium: 367 mg

Sugar: 10 g

Fat: 59 g

Unsaturated Fat: 0 g