Saffron Kissed Lemon Chicken Recipe
A Mediterranean-inspired roasted chicken infused with saffron, rosemary, and lemon. Crispy skin, moist meat, and a flavorful pan sauce make this dish a delightful main course option.
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Calories: 300kcal
Servings: 5 people
Equipment
- Roasting pan
- Mortar and Pestle
- Butcher twine
- Instant-Read Thermometer
Ingredients
- 1 whole chicken
- kosher salt for seasoning
- 6 sprigs rosemary
- 1 lemon thinly sliced
- 1 teaspoon saffron threads
- 2 teaspoons kosher salt
- 1/4 teaspoon whole black peppercorns
- 2-3 tablespoons butter
- 1 teaspoon minced rosemary
Instructions
- Season the chicken with salt and let it dry-brine in the refrigerator for up to 3 days.
- Preheat the oven to 475°F.
- Grind saffron and peppercorns, then rub the mixture under and over the chicken skin along with rosemary and lemon slices.
- Tie the chicken legs together and place it breast side up in a preheated roasting pan.
- Roast the chicken until the skin is crispy and the internal temperature reaches 165ºF.
- Rest the chicken for 10 minutes before carving.
- Prepare a sauce using pan drippings, water, butter, and minced rosemary.
- Serve the roasted chicken with your preferred sides and the prepared pan sauce.
Nutrition
Calories: 300kcal | Protein: 30g | Fat: 20g | Sodium: 1000mg