Morgh-e Doroste Dar Far (مرغ درسته در فر) — Persian-Style Whole Roasted Chicken

• 1800 gWhole chicken (giblets removed, patted very dry)
• 18 gFine sea salt (about 1 tablespoon; plus 1 g for tomatoes if desired)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 6 gGround turmeric (about 2 teaspoons)
• 0.25 gSaffron threads (about 1/2 teaspoon)
• 30 mlHot water (for blooming saffron)
• 45 gUnsalted butter (melted)
• 15 mlOlive oil (about 1 tablespoon)
• 30 mlLemon juice (about 2 tablespoons, freshly squeezed)
• 18 gGarlic (3 large cloves, finely grated)
• 20 gFresh parsley (finely chopped)
• 10 gFresh dill (finely chopped)
• 6 gFresh mint (finely chopped)
• 220 gYellow onion (1 medium, finely grated then squeezed to remove excess juice)
• 450 gTomatoes (3 medium, cut into 2 cm wedges)
• 180 gBell pepper (1 large, cut into 2 cm strips; or use hot pepper per substitution)
• 120 mlWater (to prevent scorching and create pan juices)

Instructions

1. 1

   Bloom the saffron: grind saffron threads to a powder, then stir with 30 ml hot water. Cover and steep 10 minutes. Meanwhile, pat the chicken very dry (including the cavity). Dry skin is essential for crisping; let it sit uncovered on a plate for 10 minutes while you prepare the rub.

2. 2

   Make the saffron butter rub: mix melted butter, olive oil, lemon juice, the bloomed saffron (all liquid), salt, black pepper, and turmeric until uniform. In a separate bowl, combine grated garlic, chopped parsley, dill, mint, and the squeezed grated onion to form a moist aromatic paste.

3. 3

   Season and stuff under the skin: using clean hands, gently loosen the breast and thigh skin without tearing. Spread the herb-onion paste evenly under the skin (breasts and thighs). Rub half of the saffron butter mixture under any remaining loosened skin, then rub the rest all over the outside and inside the cavity.

4. 4

   Rest for better flavor and crisp skin: place the chicken on a rack set over a tray (or a plate), breast-side up, and refrigerate uncovered for 45 minutes. This dries the surface and helps the seasoning penetrate. If your refrigerator is very dry, loosely tent with parchment (not plastic) for the last 15 minutes.

5. 5

   Preheat and set up the pan: heat the oven to 220°C (425°F). In a roasting pan, scatter tomato wedges and bell pepper strips in an even layer and pour in 120 ml water. Place a rack over the vegetables if available; otherwise set the chicken directly on top of the vegetables to baste it with aromatic juices.

6. 6

   Roast for color, then slow-roast for tenderness: roast at 220°C (425°F) for 20 minutes to start browning. Reduce heat to 190°C (375°F) and continue roasting 55–70 minutes, basting once at the 45-minute mark with pan juices. The chicken is done when the thickest thigh reaches 74°C (165°F).

7. 7

   Rest and finish the pan juices: transfer chicken to a board and rest 15 minutes, loosely tented with foil. Meanwhile, skim excess fat from the roasting pan if desired. Mash the roasted tomatoes and peppers into the juices and simmer on the stovetop 3–5 minutes until slightly thickened; taste and adjust salt.

8. 8

   Carve and serve: carve into legs, thighs, wings, and breast slices. Spoon the warm tomato-pepper pan sauce over the platter, leaving some on the side for dipping. Serve immediately while the skin is crisp and the meat is juicy; offer lemon wedges if you like a brighter finish.