Joojeh Kebab-e Sokhari (جوجه کباب سوخاری) — Persian Oven-Roasted Whole Lemon Chicken

• 1800 gWhole chicken (giblets removed, patted very dry)
• 120 mlLemon juice (freshly squeezed)
• 60 mlOlive oil (extra-virgin)
• 12 gSalt (fine sea salt (about 2 tsp))
• 2 gBlack pepper (freshly ground (about 1 tsp))
• 12 gGarlic (finely grated (about 4 cloves))
• 200 gOnion (grated, then lightly squeezed to remove excess liquid)
• 0.25 gSaffron threads (crushed)
• 30 mlHot water (to bloom saffron)
• 4 gBaking powder (about 1 tsp; helps crisp the skin)
• 80 gPotato chips (plain salted; crushed to coarse crumbs)
• 20 gParsley (finely chopped)
• 1Lemon (cut into wedges, for serving)

Instructions

1. 1

   Bloom the saffron: crush saffron threads, pour over 30 ml hot water, and steep 10 minutes. Meanwhile, pat the chicken completely dry with paper towels, including inside the cavity. Dry skin is essential for crisping; let the chicken air-dry on a rack 10 minutes while you mix the marinade.

2. 2

   Make the lemon marinade: in a bowl, whisk lemon juice, olive oil, salt, black pepper, grated garlic, grated onion, and the bloomed saffron (including liquid). Place the chicken in a large zip bag or nonreactive bowl, pour in the marinade, and massage thoroughly for 2 minutes to coat.

3. 3

   Marinate, then dry: refrigerate 2 hours (or up to 12 hours), turning once halfway. Remove the chicken and wipe off excess onion bits from the skin (they can burn). Place the chicken uncovered on a rack over a tray in the fridge for 30 minutes to dry the surface for better browning.

4. 4

   Preheat and prep for roasting: heat the oven to 220°C / 425°F (conventional) or 205°C / 400°F (fan). Set a rack over a rimmed baking sheet. Mix baking powder with 1 tsp of the measured salt from the marinade only if you held it back; otherwise mix baking powder alone and rub lightly over the skin.

5. 5

   Roast for color, then finish gently: place chicken breast-side up on the rack. Roast 20 minutes at 220°C / 425°F to start crisping. Reduce oven to 190°C / 375°F and continue roasting 45–55 minutes, rotating the tray once, until the thickest part of the thigh reaches 74°C / 165°F.

6. 6

   Add the sokhari crunch: brush the skin with 1–2 tbsp of the pan drippings (or a little olive oil if needed). Press crushed potato chips onto the top and sides where they will adhere. Return to the oven 8–10 minutes at 200°C / 400°F until the chips deepen slightly in color and the skin is audibly crisp.

7. 7

   Rest and serve: rest the chicken 15 minutes on the rack so juices redistribute and the crust stays crisp. Carve into pieces. Sprinkle chopped parsley over the platter and serve with lemon wedges. Spoon a little of the lemony pan juices over the meat (avoid soaking the chip crust).