This recipe for Sabzi Roast Chicken is a few years in the making. Oops. If you’re looking to switch up your roast chicken game, THIS is the ticket. Talk about exploding with flavor.
A few years ago I had some of my local DC blogger friends over to make some epic food – and my friend Rebecca made this DELISH Sabzi chicken. If you didn’t know, Sabzi is a persian herb, most commonly used in the national dish of Iran – Ghormeh sabzi. Please don’t ask me how to pronounce that, because I will 100% butcher it. But anyway, the dish is traditionally a mix of herbs, dark leafy greens, split peas, onions, and turmeric-seasoned meat.
The spice though? Ooohhh. We combined the herb with a coconut yogurt mixture, garlic, turmeric, lemon, and olive oil. Salt and pepper, obviously. And some honey really adds to the dish if you’re not doing a Whole30. You marinate the chicken in this delicious sauce, pop it in the oven, and then let the flavors develop. And it creates this gorgeous, epically delicious skin on the chicken…I wouldn’t be surprised if you stood in the kitchen eating the skin off before you actually cut the chicken. Not that it’s happened before or anything…
Also. If you’re wondering umm Dana where the HECK can I get this Sabzi spice blend? I grabbed mine at Bazaar Spices at Union Market down in DC, but you can probably grab it at any specialty spice shop.
And FYI. If you’re a big dummy like me and accidentally use curry in place of the turmeric in this recipe, life will be okay. It actually tastes delicious, though in a totally different way.
- 1 whole chicken
- ⅓c coconut milk yogurt (check your ingredients for Whole30)
- 2 Tbsp Sabzi
- 1 ½ tsp dried turmeric
- 1 Tbsp minced garlic
- 1 Tbsp extra virgin olive oil
- Optional: 1 Tbsp honey
- 1 tsp lemon juice
- 1 tsp sea salt + additional, for seasoning the chicken
- ½ tsp fresh ground black pepper
- Pat the chicken dry and season the skin with a sprinkle of sea salt and pepper.
- Preheat the oven to 425 F.
- While the oven is preheating, make the marinade. Combine the coconut milk yogurt, Sabzi, turmeric, garlic, olive oil, lemon juice, sea salt, and pepper. Stir in the honey, if using.
- Transfer the chicken to a large bowl and rub it all over with the marinade.
- Move the chicken, breast side down, to a large cast iron skillet.
- Bake for 15 minutes at 425, then reduce the oven temperature to 375 and roast for an additional hour. If the skin starts to brown too fast, put an aluminum foil tent over the top.
- Allow the chicken to rest for about 15 minutes until you cut into it.