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A never-fail Persian chicken recipe that yields juicy results every single time. Made with only a few simple ingredients, the meat is super flavorful and moist.
If you have tried our instant pot whole chicken and air fryer whole chicken, it’s high time you tried cooking a whole chicken Persian style!
It features signature Iranian flavors like turmeric and saffron and uses just a handful of pantry staple seasonings to make the chicken truly shine.
Table of Contents
Why this recipe works
- A fool-proof recipe. If you don’t trust your cooking skills and are looking for a whole chicken recipe that yields juicy and tender chicken no matter what, then this recipe is your best bet.
- Hands-off cooking. As the chicken cooks in the oven, it’s quite the set and forget kind of dinner. I like to use the extra time to whip up some side dishes like basmati rice and a Shirazi salad.
- Versatile. Persian-style chicken is one of the most versatile dishes. It is perfect for large gatherings and pairs well with a range of dishes. It’s no wonder my mom would make this at every family party.
Ingredients needed
This Iranian chicken recipe calls for only a few ingredients. Here’s everything you’ll need to make it.
- Chicken thighs. I like using boneless and skinless thighs, but you can keep the skin on if you want some extra flavor. You can also use a whole chicken, chicken quarters, or chicken drumsticks. Do not use chicken breasts because these will easily dry out.
- Onion and garlic. Must-have aromatics in any good chicken dish.
- Canned tomatoes. In their natural juices. The tomatoes add flavor, tenderize the meat, and help create a ‘gravy’ to soak your rice in.
- Turmeric. Not only does it add a lovely flavor, but it gives the chicken some color, too.
- Saffron. The secret ingredient! Saffron is perhaps the most famous Persian ingredient you could ever find. Traditional Iranian recipes will call for pure saffron, but if you don’t have this, any store-bought kind works.
- Chicken broth. Adds flavor and keeps the chicken moist.
- Salt. To taste.
- Butter or oil. To cook.
How to make Persian chicken
Step 1- Prep. Preheat the oven and grease a 9 x 13-inch baking dish with butter or oil.
Step 2- Mix. Combine all the ingredients, except the chicken broth, in a large mixing bowl and stir until combined.
Step 3- Bake. Transfer the seasoned chicken. to the baking dish and pour the chicken broth all over. Bake for around one hour or when the internal temperature of the chicken reaches 165F.
Tips to make the best recipe
- If you are aiming for the best flavor, buy pasture-raised organic-fed chicken.
- Allow the chicken to come to room temperature before you season it and bake it. Baking a cold bird will result in unevenly cooked chicken.
- Don’t waste the pan drippings or ‘gravy’. Drizzle them over the chicken before serving it over rice to soak up all those juices.
- Always use an instant read thermometer to check the ‘doneness’ of the chicken. Ready-to-eat chicken should be 165F.
Variations
Chicken recipes like this one are always easy to customize. Here are some ideas to change up this slow-baked chicken recipe.
- Use the spice blend of your choice. You don’t have to stick to this particular spice blend for roasting this chicken. Chicken pairs well with a variety of spices and herbs. Garlic powder, cayenne pepper, curry powder, red pepper flakes, oregano, rosemary, and thyme are only few of the spices and herbs that work well with chicken.
- Roast some veggies. Add some chopped potatoes, carrots, bell peppers, and other vegetables of your choice to the baking tray when there are around 45 minutes left for the chicken to cook (like we do with a sheet pan chicken and veggies).
- Use homemade chicken broth. If you have leftovers from a whole spatchcock chicken, boil down the bones and carcass to make a simple homemade broth. The overall flavor of this dish will taste incredible.
Storage instructions
To store. Store leftovers in an airtight container and refrigerate it for up to 4 days.
To freeze. You can freeze leftover chicken for up to 4 months. It is a good idea to shred the chicken first as shredded chicken is easier to defrost.
To reheat. Reheat roasted chicken in the oven preheated to 350F degrees for 5-6 minutes.
More delicious ways to bake chicken
Frequently asked questions
For juicy and tender chicken, cook chicken at 250 degrees for 45 minutes to an hour per pound. Make sure to check the internal temperature of the chicken before you remove it from the oven.
If you can’t find saffron, increase the turmeric by 1/2 teaspoon.
Persian Chicken
Ingredients
Instructions
- Preheat the oven to 150C/300F. Grease a large baking dish generously with butter or oil.
- In a large mixing bowl, combine the chopped chicken thighs, onions, minced garlic and mix well. Stir through the diced tomatoes. Add in the turmeric, saffron, and salt and mix until fully incorporated.
- Add the chicken mixture into the greased baking dish. Gently pour the chicken stock over the chicken mixture evenly. Place in the oven and cook for approximately 1 hour, gently stirring halfway.
- Remove from oven and cover with tin foil for 10 minutes to rest. Serve immediately, or allow to cool completely.
what a fab recipe, adding dried apricots and sultanas to this…
YES!!! my mum does that 🙂
Wait – Arman is Ghormeh Sabzi related to Sabzi Polo ba Mahi? (I’m no Persian foodie – just remembere the recent blogpost by Cyrus of Arousing Appetites) https://arousingappetites.com/sabzi-polo-ba-mahi/ Also, are the chicken thighs boneless (you say roughly cut, so I’m assuming yes, but)?
Hi Laura! Ghormeh Sabzi is perhaps the one Persian food I despise the most haha! In all seriousness, it differs considerably to Sabzi Polo ba Mahi- Ghormeh Sabzi is more of a hearty stew based of veal or beef and with greens and sometimes raisins- Eaten on fluffy basmati rice. Saabs Polo ba Mahi is more of a plain fluffy basmati rice with fried or steamed fish with it! 🙂
Mum makes this with chicken breasts but I love using thighs because they are much more flavourful- Definitely boneless 🙂
I’m half Persian and this looks like PERFECT comfort food to me!!
OH Hey fellow half Persian haha! This is my favourite Persian dish unlike ghormez sabzi..
Ha! YES. I’ve tried so many times to enjoy ghormez sabzi and I just can NOT.
Mum made it for Noruz this weekend and I got McDonalds afterwards.
Old family recipes are the best! I’m in the process of making my late father in law’s recipes and sharing them on my blog and making a family cookbook out of them. He was an amazing cook and we miss him dearly. Your chicken looks fabulous…I’m looking forward to trying it!
Oh wow- What a fantastic idea- I can only imagine how amazing those recipes will be- You’ll have to keep us updated on it!
Please do! 🙂
Wow, this is stunning and I can just picture the scenario of your mum cooking and you all sitting around the table. I really want to eat this.
You’re welcome to come for dinner- My mum won’t chase you with a wooden spoon.. just me.
I’m just loving reading about everyone’s fond childhood memories involving food, funny how food can evoke such feeling. I for one am thankful you shared this special dish. I adore these flavors more than any and am excited to attempt this one. Pinned. Happy to now be following your blog! oxox
Thanks so much Gwen- on both accounts! 🙂
I love how you described that meal! It sounds really amazing. I’ve never had Persian food before. Totally want to try this.
I hope you do try Persian food, Emily- it’s delicious!
This sounds awesome!
Thank you, Sarah!
this looks so rich and delicious, Arman!
Thank you, Cindy! It is really flavorful!
I don’t eat chicken, but this sounds delicious! I also have a feeling your mama and I will get along, because I love Celine Dion too, haha! I love how you described it as a bit of a system- you just kinda knew what to do as you went along. Sounds like a wonderful memory 🙂
Oh no, Gen. WHY.
Maybe you could sub the chicken for beef 😉 Just kidding. you’re welcome to come anytime. My heart will go on.
The chicken looks amazing, Arman, but I have to say that my favorite part of the post was “no ingredients that require the selling of your soul to obtain”. LOL!
Thanks Becca! Haha, but seriously..how often do we come across recipes which ask for ingredients which are MIA!
Ooooh this looks so delicious! I must give it a go x popping over from #recipeoftheweek
Thanks so much for stopping by, Kirsty- hope you try it out!
Made this last night, it was so tasty, my 2 and 5 year old (and husband) loved it too. Only had to buy one ingredient that wasn’t already in the pantry. Thanks sarah
Sarah- that means so much to me! Glad you enjoyed it- Hopefully I can raid my mum’s brain and share more savoury recipes! 🙂
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Thank you!
I’m picking up 40 lbs of chicken this weekend for the freezer – this will be the first recipe I use with it…it looks fabulous!! Thanks so much for sharing. 🙂
Evelyn- that means the absolute world, to me AND my mum! 🙂
Hi! Just found your blog. I love Persian and Middle Eastern food. One question about this recipe: is it necessary to use a sweetener? I am trying to limit not only my carbs but also my sugar intake.
Hi Blair! You most definitely can omit the sweetener 🙂
I want to eat a sit down Persian meal cooked by your mum while she sings Celine Dion in the kitchen. It sounds wonderful, well minus Celine. I could handle two songs at most before I’d need to swap music. 🙂
I remember either Broccoli smothered in homemade cheese sauce or Cheddar Scalloped Potatoes growing up. Those were the star dishes of my childhood.
Those should be star dishes TODAY 😉
You are ALWAYS welcome for dinner.
This looks awesome and we love to try new things and experiment with flavors from other countries!!!
I like your new techie changes over here!
Can’t wait to try this! Thanks for sharing.
Hope you do! Cheers.
Yesss…I cannot wait to try this! I loved hearing about your family’s traditions too (especially because now I know exactly what to serve with this).
Sunday dinner growing up was often roasted chicken, mashed potatoes, green beans and gravyyy. Still one of my favorites.
Oh yes, definitely could use some more Persian flavors in my life. Looks like a great place to start with this dish.
Thanks Kaylin!
Wanna adopt me into your family? The sound of buttered rice with this chicken, natural yogurt, and a homemade pickle is making me question my loyalty to my Asian roots.
YES. Please come. We have butter, rice and chicken.
Hmmmm…kimchi? Japanese ginger pickle? Can those count? (ginger pickle is like crack)
Mmmmm… can your mum come cook for me?
How about you visit Australia 😉
Hurrah for Persian food! So glad you shared another recipe. I like hearing about your family’s traditions. Did you generally sprinkle sumac on your food? Whenever I have had Persian food there is always sumac for sprinkling. I have not seen pickles, instead the meal begins with lavish, onion slices, and sometimes, fresh herbs.
Growing up we always, always had green salad and at least one cooked vegetable with our meals. We rarely ate meat and a starch. My mom made lots of casseroles, soups, and stir-frys. Heavy on starch and veggies and low on meat. We also had to have a glass of milk. Sometimes, when I set the table I would purposely not set out milk glasses. Since my parents never drank milk they might not notice and I could enjoy my meal free of the dreaded glass o’ milk. However, my eldest brother loves milk and would ask, “Hey, where’s the milk?” Thanks a lot bro!
I’ve never had a homemade pickle. I eat cucumbers often but cannot say I’m a fan of pickles.
Thank you! and YES- especially if it was kebab! Mum brought back some from Iran a few years ago and we treasure it like gold!
Wow, I’m surprised you haven’t seen pickles- the cauliflower and carrot ones are delicious! The milk story is funny- I had a similar instance but at breakfast time- but I despised it!
Hey you stepped away from the cookies and stuff! This looks bomb. Also, how funny, I wrote about the Spartans and you wrote about Persians. Sort of. I dunno.
I know, right? It must have been your bacon recipe calling me.
Haha. THIS. IS. SPARTA.
Please tell me you play(ed) age of empires.
Played. Yes. Of course.
Look easy enough that even I can make it. Seriously, terrible cook here! And thank god for not having fancy ingredients. Half the time I read recipes and look halfway down the list and think, “um, no.” 🙂
Hahaha, thanks Tonya! I’m making a big effort to tone down the difficulty of recipes!
I won’t be making this, but your photos sure look good. When I think about my childhood I think of mac and cheese and 17 servings of jalapeno poppers. No wonder I was such a chunker.
Why won’t you be making this?
OMG no wonder we are like soulmates. I was a chunker too! Maybe that’s why we despise kids so much- cos they are so limber…while we were soft toys.
My very good friend Rey makes something similar to this and it’s awesome. Can’t wait to try your recipe Arman, looks phenomenal!
Cheers, mate! I need to keep stealing more of mum’s recipes to share!
that looks incredible!
Yum! Speaking/thinking of chicken thighs. My moms apricot chicken in the slow cooker with rice was ALWAYS my favorite
Other memories: handmade perogies, stuffed cabbage (golumpki) and my moms famous egg/kielbasa/pepper/onions scrambles
Also I remember my father and grandmother cracking hazelnuts for us , we could NEVER get enough!
YES I love homemade pickles and make them ALL the time. My family also makes saurkraut and mushrooms (marinated)
Thanks! Chicken thighs are truly delicious! I hope your mum makes you all those food soon- they sound incredible!
My mouth + Persian Food (specifically Shawarma) got married two Mays ago! And it’s been WEDDED BLISS ever since!
Can we please get Persian food in LA!!!!!!
Um DUH! Persian for Lunch, Sushi for DINNER – but of course!
This looks so good! I’m definitely pinning it! My Mom and mother-in-law make fantastic pickles. It is something I have been wanted to make myself for years and still haven’t attempted it!
Thanks! I need to try making it myself too!
Wait is this is the same Persian chicken recipe you posted ages ago? Because I already have that one pinned and I don’t know if I should pin this one too! #firstworldproblems
I make a lot of recipes passed down from my Nana to my dad to me. One of my favourites is her coq au vin recipe. So dang good!
It’s similar in terms of herbs and spices but it’s been slow roasted and a few additions- I prefer this one!
Coq Au Vin? geebuz you’re family are the ultimate foodies!
Eating a homemade pickle right now! If you hurry up and get here you may catch the end of round 3!
Dude, you need to come to mum’s garage…it’s like a brewery of vinegar.
This looks pretty simple to make – but so delicious!
As for childhood meals – beef stroganoff. my mom makes an awesome one.
Oh man, beef stroganoff is bringing back epic memories- extra cream of mushroom soup!
Yum! My mom cooked lots of different cuisines but never Indian at home -this looks easy yet so fragrant (and love the idea of the pickle, yogurt, rice & pita accompaniments 😉
Thanks Deanna! The accompaniments were with pretty much every meal haha!
i’m convinced that i am persian… i must be. I NEED THIS!
YES!!! Come over for Persian food!
This looks so good!! Pinning for sure. And I know it’s not the same (at all) but every time Miguel and I go to DC we eat Peruvian chicken….. and every time you talk about Persian chicken I think about how much I love Peruvian chicken….. random!
LOLOLOL. You are so funny. Peruvian sounds intriguing- I’m off to google to see if it’s like Persian Chicken!
Yummm, oh man this looks so good. I love that your mom listened to Celine while cooking haha. My mom used to make a beef stroganoff that was so good when I was growing up.
Haha, please don’t tell me you do too…it seems like many mums made beef stroganoffs!!
Oh Arman this looks so good! And I love that it all goes in a pot, in the oven and cooks away!
Did your mum ever make Persian lamb? I had that in Abu Dhabi – I still have dreams about that dish, encrusted with pomegranate jewels!
YES! My mum makes the best lamb dishes- which taste so good after being slow cooked for the day!
It looks really simple and fun. Your photography is so great and if I didn’t like Persian chicken, would have changed my mind looking at these.
Thanks Hollie!
You know what ingredient I might sell my soul to obtain? That magic fiber they put in quest bars… just being honest! Pinning your delicious chicken recipe!
Really! hahaha- Apparently it is available to buy (not in Australia though. Australia has nothin. Fail Whale).
This sounds soooooo soooooo good! Unfortunately I am VERY hungry right now and just seeing this sends me a bit over the edge! And those pictures! LOVE THEM! So pretty! Very very good job!
Thanks Juli! My mum was clearly Paleo before it became mainstream 😉
Now I have a craving for a homemade pickle! You talk about this chicken all the time and I can see why, it looks incredible and I can only imagine how it tastes.
It’s funny how food traditions get ingrained in us, I was getting ingredients for tacos last weekend and put a can of olives in my basket, not because I like olives on my tacos but because that’s one of the toppings my mom always had for us growing up.
Thanks, Sarah! Hope you try it out- it’s gluten free 😉
Naw, olives and sarah = new association.
My mum was born in Persia (way back in the 30’s when it was still Persia!) though she was a displaced Russian but to her dying day still spoke a bit and loved Persian things…including the food of course. Most of my sandwiches were in pita bread though stuffed randomly (:
We had Russian homemade goods though such as borscht (days in fridge made it even better) and lots of other such goodies.
Ahhh…the taste of home!
WHAT! No way- thanks for letting me know! And my grandma has Russian/Turkish roots too!
Hahahahahahaha that is awesome- I grew up thinking pita bread was the ‘standard bread’ and then got bullied at school. And Borscht- oh man, my grandma makes the best! This comment from you is awesome!
I really love it when bloggers share their family recipes. It’s like getting a “secret” recipe.
This sounds so good too. I love turmeric.
Thanks Dannii- more to come (hopefully!)
This looks delicious! The sauce sounds so flavorful!
Thanks Kelly! It really is for such a simple mix of herbs!
Holy Cow! This looks fab… I used to eat homemade pickles that my grandpa would make. I loved them!
Thanks Bridget! Great to see you back here- hope you’ve been well!
MUST TRY THIS. Totally making this, when I have time to actually think about meals again. Love all the flavors. Must have with like a quart of tabbouleh though.
omg, YES. Try Persian style tabbouleh (with added red onions, garlic salt and a dash of yogurt).
This looks fabulous Arman!
I was always the one cooking growing up. My mom never made anything special, haha!
Really? Wow, no wonder you are a talented chef!
I would love to try your mom’s cooking,..this sounds divine! Growing up, we used to eat this Ghanian chicken curry almost every Sunday made from peanuts. We’d serve it with rice & a variety of toppings including coconut shreds, peanuts, onions, and papaya…so effing delicious!
More incentive to come to Australia! Wow, a curry with peanuts in it? i’m intrigued! Off to google now because it sounds good!
The flavor combination is mouth watering!
Thanks so much, Jill!
This chicken recipe looks and sounds sooo good ! I was scared that it required a slow cooker but thank you for this method instead so I can actually make it!! I love how those dinner ritual are ingrained into you, that’s so interesting.
I can’t remember such a special ritual or routine. We often ate the same things in a maybe 2 week cycle. I loved my mum’s spaghetti with meat sauce and pancakes (savoury and sweet, for dinner, lol).
I’ve never had homemade pickles but wanted to make them for so long now! I really should make them once, it’s not difficult I think.
No worries- it really is so ingrained in me still! Pancakes for dinner both ways sounds delicious- and homemade pickles are amazing- my mum and grandma have jarfuls!