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A beautifully roasted Persian chicken dish with a tangy sauce, served with rice and topped with fresh cilantro, orange slices, and chili for a pop of color.

Persian Chicken

This Persian Chicken features tender, juicy pieces marinated in a saffron and yogurt blend, then roasted to golden perfection. Inspired by a treasured family recipe, it’s easy enough for weeknights and impressive enough for dinner guests.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Middle Eastern, Persian
Keyword: Authentic persian chicken recipes with rice, Best Persian chicken recipe, Persian chicken breast recipe, Persian chicken Curry, Persian fried chicken recipe, Simple Persian chicken recipe, Traditional Persian chicken recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 12 hours
Total Time: 12 hours 45 minutes
Servings: 6 servings
Calories: 330kcal
Cost: $18

Equipment

  • 1 Glass/ceramic bowl (For marinating)
  • 1 Baking sheet (Rimmed, lined with parchment paper)
  • 1 Meat thermometer (Check for doneness (165°F))
  • 1 Tongs (For flipping and handling chicken)

Ingredients

The Marinade Base:

  • 1 cup Greek yogurt - Full-fat preferred
  • ¼ teaspoon Saffron threads - Crushed and bloomed in hot water
  • 1 teaspoon Turmeric
  • 2 tablespoon Lemon juice - Fresh-squeezed preferred
  • 3 cloves Garlic - Crushed or finely minced
  • 2 tablespoon Olive oil - Extra virgin
  • 1 teaspoon Sea salt - Adjust to taste
  • ½ teaspoon Black pepper - Freshly ground

The Chicken:

  • 2 pounds Chicken thighs - Boneless skinless (breasts also work)

For Finishing:

  • 1 pinch Saffron threads - Optional garnish
  • ¼ cup Fresh parsley - Chopped
  • ¼ cup Fresh cilantro - Chopped
  • 1 Lemon wedges - For serving
  • 2 tablespoon Butter - Melted for brushing on top (optional)

Instructions

  • Bloom saffron threads in hot water for 10–15 minutes.
    Crush saffron threads gently between your fingers and drop them into hot water. Let it sit for 10-15 minutes to release its deep color and aroma.
  • Mix yogurt, spices, saffron water, garlic, lemon, and oil.
    Start by placing yogurt in a large bowl. Add turmeric, saffron water, garlic, lemon juice, and seasonings, then whisk until smooth.
  • Dry, score, and marinate chicken for 4–24 hours.
    Before marinating, pat the chicken pieces completely dry with paper towels to ensure the marinade adheres well.
  • Preheat oven, arrange chicken on tray, roast until done.
    Let the marinated chicken rest for about 5 minutes before cooking to allow the flavors to meld and the chicken to reach room temperature
  • Let rest, brush with butter, garnish with herbs and serve.
    Boneless, skinless chicken thighs, ready to be marinated with aromatic spices and herbs for a flavorful Persian dish.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 330kcal (17%) | Carbohydrates: 5g (2%) | Protein: 28g (56%) | Fat: 20g (31%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg (32%) | Sodium: 450mg (20%) | Potassium: 420mg (12%) | Fiber: 0.5g (2%) | Sugar: 2g (2%) | Vitamin A: 300IU (6%) | Vitamin C: 3mg (4%) | Calcium: 80mg (8%) | Iron: 1.2mg (7%)
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