Oven-Roasted Whole Joojeh Kebab (Persian-Style Lemon Chicken)

Clean and rinse the whole chicken thoroughly, then pat completely dry with paper towels. Dry skin helps achieve better browning.

In a large bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Massage the marinade generously over the entire chicken, including inside the cavity.

Insert two long metal skewers lengthwise through the chicken to keep its shape, or place the chicken on a sturdy oven-safe rack set over a baking tray.

Preheat the oven to 450°F (232°C). Position the tray on the lowest oven rack so heat rises evenly through the chicken.

Roast for 30–45 minutes, turning the chicken occasionally and basting with pan juices or remaining marinade to keep it moist.

Reduce the oven temperature to 350°F (176°C) and continue roasting for another 30–45 minutes, until the chicken is fully cooked, golden brown, and the juices run clear.

Once or twice during roasting, carefully lift the chicken slightly to allow any trapped juices to drain, helping the interior cook evenly.

Remove the chicken from the oven and let it rest for 5–10 minutes before transferring to a serving platter.

Garnish with fresh parsley and potato chips. Serve warm, traditionally alongside bread or rice.