Whole Roasted Chicken Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
549 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Whole Roasted Chicken Recipe
Description
The "Whole Roasted Chicken Recipe" involves marinating a whole chicken with a blend of saffron-infused yogurt, olive oil, onion and garlic powders, paprika, turmeric, salt, pepper, and lemon juice. The marinade is carefully placed under the breast skin and all over the skin for deep flavor penetration. The optional filling combines sautéed onions, garlic, orange bell pepper, turmeric, walnuts, barberries, golden plums, and a touch of pomegranate molasses, which is stuffed inside the chicken to add complexity and moisture.
Roasting at 400°F allows the skin to crisp while the inside remains juicy. The inclusion of garlic heads, carrots, potatoes, and onion as roasting vegetables supports a complete meal and absorbs drippings. The exotic ingredients such as barberries and pomegranate molasses bring slight tartness and sweetness, balancing the earthy and rich spices and nuts.
This dish pairs well with simple sides like rice or flatbread and is enhanced by the aromatic and flavorful stuffing when used. The saffron bloom technique intensifies the color and fragrance of the marinade, contributing to a richly colored and tasting roasted bird.
When barberries, golden plums, or pomegranate molasses are unavailable, the filling can be skipped or substituted with lemon halves and onions to maintain aromatic qualities.
Ingredients
- 1 chicken about 5 pounds, whole
Marinade:
- 8 saffron strands
- 2 tbsp olive oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp Turmeric
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon juice of
- 3 tbsp yogurt
Filling:
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1/2 bell pepper diced, orange
- 1/4 tsp Turmeric
- 1/4 tsp kosher salt
- 1/3 cup walnuts chopped
- 2 tbsp barberries washed
- 6 plum optional, golden variety
- 1 tbsp pomegranate molasses
Vegetables To Roast:
- 2 heads garlic
- 3 carrot
- 2 potato
- 1 large onion
Instructions
- Make sure the chicken is completely clean and dry.
- Grind the saffron strands using a pestle and mortar. Sprinkle the ground saffron over 2 cubes of ice and leave it to melt. This will be your bloomed saffron.
- To make the marinade, mix the bloomed saffron, olive oil, onion powder, garlic powder, paprika, turmeric, salt, pepper, lemon juice and yogurt in a bowl.
- Gently separate the skin on the breast from the meat using your fingers. Spoon half of the marinade under the skin and rub it so it coats the breast. Spread the rest of the marinade all over the chicken on the skin. Leave the chicken to marinate as you're making the filling (about 30 minutes).
- Preheat the oven to 400 degrees F.
- To make the filling, which is optional, heat the olive oil in a pan. Saute the onion until translucent, then add the garlic and bell pepper. Cook for 5 minutes, then add the turmeric and salt. Add the walnuts, barberries, golden plums and pomegranate molasses. Stir and cook for 5 more minutes. Turn the heat off and let it cool for a few minutes so it's not piping hot anymore.
- Spoon the filling into the chicken and make sure not to overstuff it.
- Cut about 3 feet of kitchen twin and put the middle part of it under the chicken right under the wings so both ends would be hanging. Bring both ends over the thigh and leg joint and under the legs. Cross the twine ends so the legs close, bring the ends under the legs again and over to tie tightly. Cut the excess twine. Tuck the wings under the chicken so they don't burn while roasting.
- Slice the heads of garlic in half so the cloves are showing, cut up the carrots, potatoes and onion into large pieces and place them in a large cast iron skillet or a roasting pan.
- Place the chicken on the vegetables and roast for 1 hour 40 minutes to 1 hour 50 minutes. The chicken is done once an instant read thermometer inserted in the thickest part of the chicken thigh shows 165 degrees F and the juices run clear.
- Let the chicken rest for 10 minutes before carving to lock up the juices.
Notes
- Barberries, golden plums, and pomegranate molasses are best sourced from Middle Eastern or Persian specialty markets or online.
- The filling is optional; if omitted, consider stuffing the chicken cavity with lemon halves and onions for good aroma.
- Allow the chicken to marinate for about 30 minutes to absorb the saffron and spice flavors before roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 610mg | 25% |
| Potassium | 876mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5766IU | 115% |
| Vitamin C | 37mg | 41% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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