Sunday, April 12, 2015

Roast Chicken with Saffron and Lemons

This recipe comes from Saveur. Once again a real winner! I used more saffron because I love the stuff. I know a guy who travels to the Middle East regularly and he brings me saffron, so I am a bit extravagant with it. 

The lemon slices are the most important ingredient because they keep the chicken moist and tender. 


1 tsp. saffron threads
2 tsp. kosher salt
¼ tsp. whole black peppercorns
1 (3½-4-lb.) chicken
6 sprigs rosemary
1 lemon, thinly sliced

Butcher's string, for tying

Heat oven to 400°. Heat an 8" skillet over medium. Cook saffron until lightly toasted and fragrant, 1–2 minutes; let cool and transfer to a mortar and pestle. Add salt and peppercorns; grind into a coarse powder. Slide fingers under the skin of chicken breast to create a pocket. Rub spices over and under the skin, and inside the cavity. Place rosemary and lemon slices under the skin and inside the cavity. Tie legs together using butcher's string and tuck wings under back; roast until browned and an instant-read thermometer inserted into thickest part of thigh reads 165°, about 1 hour. Let rest 10 minutes before carving.

No comments:

Post a Comment