When researching my book, FEAST OF SORROW, one of the fun bits was trying out various recipes and experiencing the flavors of ancient Roman food. The book is about Apicius, a first century Roman whose name appears as the title of the oldest known cookbook.
One of the recipes in Apicius is for Parthian chicken. Parthia was part of ancient Persia, now in a region of north-eastern Iran. Much to my delight, it turns out that the Parthians really knew how to make chicken. Hands down this is one of the best chicken dishes I've ever had. It's juicy and tender with a perfectly crispy crust.