Persian-Style Whole Oven-Roasted Chicken (Morgh Dorsete Dar Far)
"Experience the golden standard of Persian roasting with this succulent whole chicken, featuring a secret under-the-skin stuffing for unparalleled moisture and flavor."
Instructions
Preheat the oven to 175°C (350°F). Lightly grease a roasting dish large enough to hold the chicken.
Clean the chicken thoroughly, rinse well, and pat completely dry with paper towels. Dry skin helps achieve better browning.
Season the chicken generously with salt, rubbing it evenly over the skin and inside the cavity.
Carefully loosen the skin around the thighs using your fingers, taking care not to tear it. Tuck the chopped tomato and pieces of bell pepper or hot pepper under the skin to add moisture and flavor during roasting.
Place the chicken breast-side up in the prepared roasting dish.
Roast uncovered in the preheated oven. After the first hour, begin basting the chicken with the pan juices every 15 minutes to keep the meat moist and encourage even browning.
Continue roasting until the chicken is fully cooked and the skin is golden brown, about 3 hours total. The juices should run clear when the thickest part of the thigh is pierced.
Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.