Khorak Morgh Beryan (خوراک مرغ بریان) — Persian-Style Herb-Roasted Whole Chicken

• 1700 gWhole chicken (giblets removed, patted very dry)
• 12 gKosher salt (about 2 teaspoons; reduce to 9 g if using fine table salt)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 18 gGarlic (6 cloves, finely grated or crushed to a paste)
• 45 mlLemon juice (freshly squeezed (about 3 tablespoons))
• 45 mlOlive oil (3 tablespoons, plus extra for the pan if needed)
• 6 gFresh rosemary (about 2 tablespoons finely chopped, plus 2 small sprigs for the cavity)
• 4 gFresh thyme (about 2 tablespoons leaves, plus 2 small sprigs for the cavity)
• 300 gYellow onion (1 large, cut into 1.5 cm wedges)
• 350 gCarrots (3 to 4 medium, cut into 2 cm chunks on the diagonal)
• 240 mlChicken stock (low-sodium; or water)
• 20 gUnsalted butter (melted; brushed on near the end for deeper browning)

Instructions

1. 1

   Prepare the chicken: remove any remaining pinfeathers and trim excess neck or tail skin. Pat the chicken completely dry with paper towels (dry skin browns better). Score the thickest part of each thigh with 2 shallow slashes to help the marinade penetrate. Refrigerate uncovered for 10 minutes while you mix the marinade.

2. 2

   Make the herb-garlic marinade: in a bowl, combine salt, black pepper, garlic paste, lemon juice, olive oil, chopped rosemary, and thyme leaves. Stir for 30 seconds until glossy and evenly mixed. Rub two-thirds of the marinade all over the chicken, including under the breast skin (use fingertips to gently loosen the skin).

3. 3

   Marinate and season the cavity: place rosemary and thyme sprigs inside the cavity. Place the chicken on a plate, cover, and refrigerate for 60 minutes (this time is included in prep). For more flavor, you may marinate up to 12 hours; if marinating longer than 2 hours, bring the chicken to room temperature for 30 minutes before roasting.

4. 4

   Preheat and set up the roasting pan: heat the oven to 220°C (425°F). In a roasting pan or large baking dish, toss onion wedges and carrot chunks with the remaining one-third of the marinade until lightly coated. Spread into an even layer to form a vegetable bed; this protects drippings from burning and caramelizes the vegetables.

5. 5

   Roast high, then lower: place the chicken breast-side up on top of the vegetables. Pour chicken stock into the pan, keeping liquid around the vegetables (not over the chicken skin). Roast at 220°C (425°F) for 20 minutes to start browning, then reduce to 190°C (375°F) and roast for 55–65 minutes more.

6. 6

   Baste and finish for crisp skin: after 45 minutes at 190°C (375°F), spoon pan juices over the vegetables (avoid wetting the skin). Brush the chicken skin with melted butter and continue roasting 10–15 minutes, until the thickest part of the thigh reaches 74°C (165°F) and juices run clear. If needed, broil 1–3 minutes for extra color.

7. 7

   Rest, carve, and glaze: transfer the chicken to a cutting board and rest uncovered for 15 minutes to keep it juicy. Meanwhile, stir the vegetables in the pan and return to the oven for 5 minutes to re-caramelize. Skim excess fat from pan juices, then spoon the lemony herb juices over carved chicken and vegetables before serving.