Persian Roast Chicken with Lime and Turmeric

They say any decent cook must be able to roast a simple, juicy whole chicken. We couldn't agree more! But hey, we're just a couple farmers - what do we know?

Well, we happen to be experts in what tastes good, and after making this Persian-inspired dish last night, we might have a new favorite way to prepare our birds! 

The best part is it's super easy and you probably have most if not all the ingredients at home already (OK maybe not zatar - that's a thyme-related spice I happen to have on hand thanks to my Mediterranean mother-in-law . . . check your middle-eastern markets, or leave it out, or replace it with something else - live a little!) 

Alright, let's get started. 

1 Pasture Raised Chicken 

Wet Rub:
2 tbsp. olive oil mixed with approx. half cup fresh lime juice

Dry Rub:
1 tbsp. salt
1 tbsp. pepper
1 tbsp. turmeric
2 tbsp. zatar

1 small onion, peeled and halved
4 cloves garlic, crushed and peeled
1 or 2 squeezed out halves of lime


1. Preheat oven to 450. Line a rimmed baking sheet with parchment paper.

2. Place chicken on the lined baking sheet.

3. Pour half the wet rub over the chicken, the other half inside, and rub it in.

4. Combine dry rub ingredients in a bowl. Cover whole chicken with rub. 

5. Stuff the chicken with the onion, garlic, and lime.

6. Drizzle a little more olive oil over the chicken. Cover with another piece of parchment paper and place in the oven. Cooking time should be approximately 15 minutes per pound of chicken (our 3 lb bird was done in 45 minutes). 

7. Once the internal temperature reaches 165 its time to pull from the oven. Let it rest for about 15 minutes, then carve and enjoy!