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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.
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)