Persian Roast Chicken


  • 1 free range chicken, 1.2 – 1.4kg
  • 50ml olive oil
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 60ml yoghurt
  • 4 garlic cloves, crushed
  • 2 large onions, grated
  • A few saffron strands
  • 8 sprigs fresh thyme
  • 30ml pomegranate molasses
  • Salt and pepper to season
  • Baby tomatoes, halved
  • 2 onions or shallots, quartered
  • Fresh chives, to garnish

Here’s how:


  1. Squeeze excess moisture from the grated onion.  
  2. Discard the pulp and reserve the liquid.  
  3. Remove excess fat globules and skin from the chicken.  
  4. Place the chicken in a non reactive bowl.  
  5. Season the chicken and rub with olive oil and garlic.  
  6. Add lemon and onion juice.  
  7. Add the remaining ingredients and mix well.  
  8. Place the chicken in a zip seal bag.  
  9. Marinate for a minimum of three hours and a maximum of 24 hours.  
  10. Place chicken and the marinade in a roasting pan.  
  11. Preheat oven at 180 degrees and roast chicken with the skin side up.
  12. Add the tomatoes and onions after 45 minutes and roast for a further five minutes.  
  13. Garnish with fresh chives.