Prep Time: 15 min min

Cook Time: 15 min

Total Time: 30 mins

Yield: Makes  32oz (9 servings/ 3.5oz)     26P/1C/0F

Simple Prep = Special Meal

This quick and easy Persian baked chicken is a simple prep, that is easy enough for a busy weeknight, but is delicious enough for a special meal. The marinade goes perfect on fish as well if you are looking to switch it up, which we did for Christmas. Persian was our theme this year! And in true holiday fashion we had leftovers and found and it pairs well with so many sides!

How to Make:

Preheat oven to 375*.

Make sure to trim the fat off your chicken and pound breasts if you are working with those so to cook faster and evenly. The place in a large bowl or resealable bag and coat with seasoning mixture.

To make seasoning you will need:

  • Turmeric
  • Cardamom
  • Pepper
  • Salt
  • Fresh Dill
  • Fresh Chives or Scallions
  • Fresh Parsley
  • Fresh Lemon Juice

Line a baking sheet with foil or parchment. Place the chicken on the sheet and bake 12-15 min or until chicken reaches an internal temperature of 165. Slice and enjoy!


Serving Suggestions:

I love this chicken with rice and cucumber salad, Buddah bowls, salads, and wraps!


Want to Make this Recipe?

If logging in MyFitnessPal, search: KKF Persian Baked Chicken

Tag me on Instagram, @kelliekristinefitness. I love seeing your recreations or let me know below in comments how it turned out!

Persian Baked Chicken

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Protein
Cuisine: persian
Keyword: baked, Bulk, chicken, protein


  • 2 lb Chicken breast (32oz)
  • 3 Tsp Tumeric
  • 1 Tsp Cardamom
  • 1 Tsp Pepper
  • 1/2 Tsp Salt
  • 1/4 C Fresh Chives or 4 Scallions
  • 1/4 C Fresh Dill
  • 2 tbsp Fresh Lemon Juice
  • Fresh Parsley to garnish


  • Preheat oven to 375
  • Trim fat off your chicken and pound if using breasts.
  • Chop fresh herbs and combine seasoning, lemon juice and chicken in bowl.
  • Line a baking sheet with foil or parchment and place the chicken evenly on the sheet, baking for 12-15 min or until chicken reaches an internal temperature of 165*.
  • Slice and enjoy!


Serving Suggestions: 
Rice, cucumber salad, Buddah bowls, salads, wraps

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