Categories: chicken

Ingredients

• 1 chicken (3 pounds)
• 1 large pinch saffron threads
• 2 teaspoons salt
• 1/4 teaspoon black peppercorns
• 1 lemon, thinly sliced
• Sprigs of rosemary

Directions

1. Preheat the oven to 400°F.

2. Place the saffron on a non-stick skillet set over medium heat. Toast for 1 minute. Remove and mix with the salt and black peppercorns. Grind in a mortar and pestle or a spice grinder.

3. Gently separate the skin from the flesh of the chicken. Sprinkle the spice mixture on top and rub it underneath the skin. Carefully slide lemon slices underneath the skin and around the legs. Any slices that don’t fit can be tossed into the cavity along with the rosemary.

4. Place the chicken in a roasting pan and set in the oven. Cook for 1 hour.

Email to a friend | Print this recipe | Back