Perfectly Roasted Chicken with Advieh is a modern Fusion recipe (from America, but based on a Persian original) for a classic dish or chicken spiced with Persian advieh that's roasted to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Perfectly Roasted Chicken with Advieh.
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Ingredients:
1 whole chicken
4 tsp Advieh (either Advieh Polow or general-purpose advieh blend)
½ tsp ground turmeric
1 lemon, quartered
1 medium onion, peeled and quartered
2 garlic cloves
120ml olive oil
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 220°C. Pat the chicken dry with kitchen paper then season liberally inside and out with salt and freshly-ground black pepper.
Mix together the advieh and turmeric in a bowl then rub some of this mixture over the inside of the bird (don't use all the spice mixture, you still need some for the outside). Stuff the chicken with two of the onion quarters.
Arrange the remaining two onion quarters in the base of a roasting tin and sit the chicken on top, breast side uppermost. Liberally brush the bird all over with olive oil then flip on the breast and brush olive oil on the back side. Now rub the remaining spice blend first over the back of the bird then flipping it over on the breast, wings and legs.
Tie the legs with cooking twine then transfer the bird to your pre-heated oven and roast for about 90 minutes, or until the juices run clear when pierced in the thickest part of the breast.
Remove from the oven, sit on a chopping board, cover with foil and allow to rest for 5 minutes.
Carve the bird and serve with Persian jewelled rice, or your favourite accompaniments
