Persian Saffron Roast Chicken (Morgh Berian)

Preheat the oven to a high roasting temperature (about 220°C / 425°F). If using a rotisserie, prepare and preheat it according to the oven instructions.

Place the chicken in warm water for 15 minutes to remove any residue, then drain well. Trim excess neck skin and wing tips, and pat the chicken completely dry.

In a bowl, mix the saffron water, turmeric, cumin, coriander, lemon juice, olive oil, and minced garlic until smooth and fragrant.

Season the chicken generously inside and out with salt. Brush the marinade over the skin and inside the cavity.

Refrigerate the chicken for 10 minutes, basting once or twice to help the flavors absorb.

Fill the cavity with the quartered onions to add moisture and aroma during roasting.

Gently loosen the skin over the breast and thighs with your fingers. Spoon a small amount of marinade underneath the skin for deeper flavor.

Secure the legs by making a small slit in the skin and tucking one leg through the other to prevent burning.

Mount the chicken on the rotisserie rod (or place on a rack in a roasting pan). Roast, basting every 15 minutes with any remaining marinade.

Roast until the chicken is deeply golden, the skin is crisp, and the juices run clear, about 2½–3 hours depending on oven strength.

Remove from the oven, carefully take off the rotisserie rod, and let the chicken rest for 5–10 minutes. Discard the onions from the cavity.

Transfer to a serving platter, garnish with fresh herbs, and serve hot.