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