Recipe: Persian Roast Chicken
Roast Chicken is one of the easiest things in the world to make and cooks pretty fast if you use chicken pieces, instead of the whole chicken and even faster is you use boneless pieces.
For optimal flavor, marinate overnight and then stick it in the oven and within an hour, you have dinner. The key to really delicious Roast Chicken is to have a fabulous marinade or spice blend.
Advieh Berenj is a traditional Persian Spice Mix, usually used on rice. However, it is so flavorful that I use it on just about anything!
Not only chicken, but this spice blend also works great on vegetables. I have used it with carrots, green beans and potatoes. It’s also delicious on lamb!
Of course, as delicious as this is, you will get sick of it if you eat it too often. Too much of anything is tiring.. Switch up your roast chicken by having different spice blends on hand. Here are some other spice blends you might want to try on your roast chicken recipes.
Serve Persian Roast Chicken with Persian Spinach Polow.
Serve with Roasted Vegetables or a Green Salad for a carb free meal!
You can also cook this chicken on the grill and serve it up at summer barbecues!
This is a great chicken recipe to serve at your next party!
Advieh Persian Roast Chicken is so quick and easy to put together!
HOW TO MAKE ADVIEH PERSIAN ROAST CHICKEN
- 1/2 cup advieh full recipe
- 3 lbs. chicken pieces
- 3 tablespoons Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 1/2 teaspoons salt
- cilantro garnish, as desired
In a large bowl, combine yogurt, olive oil and salt. Add the Advieh spice mix and mix well.
Add chicken pieces and toss well so that the chicken pieces are well coated with the marinade.
This is a thick marinade and will just coat the chicken.
Preheat oven to375 F.
Spray a shallow casserole dish with non stick spray. Place chicken pieces in dish and bake for 30 minutes.
Flip chicken pieces and cook for another 15 minutes.
Switch to broiler and broil for 5 minutes on each side.
To serve, garnish with chopped cilantro.