Advieh Roasted Chicken
- 1 whole chicken
- 4 teaspoons Advieh spice blend
- ½ tsp Turmeric
- 1 lemon, sliced
- 1 medium yellow onion, quarterered
- 2 cloves garlic, sliced
- ¼ cup extra virgin olive oil
- Kosher salt & fresh ground black pepper
Preheat oven to 425 degrees F. Rinse chicken and then dry with paper towels. Arrange two sections of the onions at the bottom of an oven proof dish. Cut lemons in four sections length wise.
Mix Advieh and Turmeric together. Generously salt the inside of the chicken with salt and a dash of pepper. Then rub the inside with Advieh and Turmeric mixture, reserving at least half. Stuff the chicken with the remaining half of the onion, sliced lemon, and sliced garlic.
Flip the chicken on its breast. Brush the backside of the bird with olive oil all over. Then rub the spices and salt all over the chicken. Finish with a dash of pepper.
Place the chicken in the roasting dish breast side up. Then brush all over with olive oil. Rub spices and salt all over the chicken. Finish with a dash of pepper.
Tie the legs together with cooking string and roast the chicken for 1 hour and 30 minutes, or until the internal temperature is 160° and the juices run clear.
Inspired by My Persian Kitchen.