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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.
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!