Persian Chicken 

This Slow‑Roasted Persian Chicken is a beautifully fragrant Iranian-inspired dish that brings together tender chicken thighs and drumsticks simmered in garlic, onions, tomatoes, aromatic turmeric, and saffron. Slow roasting helps the meat absorb all the flavors and stay moist while developing a delicate golden hue. With minimal prep time, this deeply flavorful yet easy-to-follow recipe is ideal for both novice and experienced cooks. Serve it over fluffy basmati rice or alongside a simple salad to complete this warm and comforting meal. 

Ingredients

• 2 lb chicken (a mix of thighs and drumsticks, bone‑in or skin‑on)
  
  

• 1 large onion, chopped
  
  

• 2 cloves garlic, minced
  
  

• 13.5 oz canned tomatoes (in juice)
  
  

• ½ tsp turmeric
  
  

• ½ tsp saffron threads, bloomed in warm water
  
  

• ½ tsp salt (or to taste)
  
  

• ½ cup chicken broth
  
  

• 1 tsp butter or olive oil
  
  

Directions

1. Preheat & Prep – Preheat oven to 150 °C (300 °F). Grease a large baking dish with butter or oil. Bloom saffron in a little warm water.
   
   

2. Combine Flavors – In a large bowl, mix the chicken pieces with chopped onion, minced garlic, diced tomatoes, turmeric, bloomed saffron, and salt until evenly coated.
   
   

3. Bake Slowly – Place the mixture in the prepared dish and gently pour chicken broth over. Bake for about 45 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C).
   
   

4. Rest Before Serving – Remove from oven and tent with foil for 10 minutes to retain juices, then serve hot.
   
   

Nutrients (approximate per serving, serves 6)

Calories: 345 kcal
Fat: 14 g (Saturated 4 g)
Cholesterol: 125 mg
Sodium: 480 mg
Potassium: 520 mg
Carbohydrates: 6 g (Fiber 1 g, Sugars 4 g)
Protein: 38 g
Vitamin A: 550 IU
Vitamin C: 12 mg
Calcium: 35 mg
Iron: 2.3 mg