Joojeh-Style Citrus Roast Chicken (جوجه کباب) — Persian Citrus-Roasted Whole Chicken

• 1800 gWhole chicken (giblets removed, patted very dry)
• 14 gFine sea salt (about 2 1/4 tsp, divided)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 6 gLemon zest (from 2 lemons, finely grated)
• 80 mlLemon juice (freshly squeezed (about 2–3 lemons))
• 4 gOrange zest (from 1 large orange, finely grated)
• 120 mlOrange juice (freshly squeezed (about 1 large orange))
• 60 mlExtra virgin olive oil (plus 10 ml for the pan if needed)
• 200 gOnion (1 medium, cut into 8 wedges)
• 120 gCelery (2 stalks, cut into 5 cm pieces)
• 12 gFresh thyme (about 12–15 sprigs)
• 120 mlWater (for the roasting pan to prevent drippings from burning)

Instructions

1. 1

   Prepare the chicken: remove any excess fat at the cavity opening and thoroughly pat the skin and cavity dry with paper towels. Dry skin browns better. Place the chicken on a tray or in a large bowl. Sprinkle 10 g of the salt and all the black pepper evenly over the chicken, including inside the cavity.

2. 2

   Make the citrus marinade: in a bowl, whisk lemon zest, lemon juice, orange zest, orange juice, olive oil, and the remaining 4 g salt until emulsified. Reserve 60 ml of this mixture in a small covered container for basting later; refrigerate the reserved portion immediately to keep it separate from raw chicken contact.

3. 3

   Marinate: pour the remaining marinade over the chicken and massage it into the skin and cavity for 2–3 minutes, focusing on the breast and thighs. Cover and refrigerate for 2 hours (or up to 8 hours), turning once halfway through so the citrus and oil coat evenly. Avoid longer marination, as citrus can soften the surface.

4. 4

   Preheat and set up: remove the chicken from the refrigerator 30 minutes before roasting to take the chill off. Heat the oven to 220°C (425°F). Place a rack in a roasting pan or set a wire rack over a rimmed baking sheet. Add 120 ml water to the pan to reduce smoking and scorching drippings.

5. 5

   Stuff and truss: fill the cavity with onion wedges, celery pieces, and fresh thyme sprigs. Tuck the wing tips behind the shoulders. Tie the legs together with kitchen twine to help the bird cook evenly and keep aromatics in place. Place the chicken breast-side up on the rack and let excess marinade drip off.

6. 6

   Roast: roast at 220°C (425°F) for 20 minutes to start browning. Reduce oven temperature to 190°C (375°F) and continue roasting for 45–55 minutes, rotating the pan once. Begin basting after the temperature reduction, brushing with the reserved marinade every 15 minutes for a glossy, citrus-fragrant skin.

7. 7

   Check doneness and rest: the chicken is done when the thickest part of the thigh reaches 74°C (165°F) and the juices run clear, typically 65–75 minutes total depending on size. If the skin browns too fast, tent loosely with foil for the last 15 minutes. Rest 15 minutes before carving to keep juices in the meat.