Hello readers, Austin Carter brings you all to Beyond The Bayou Blog to make you feel like heaven with my delicious recipes all throughout the day. If you want to improve your roast chicken game, make this recipe: Roasted Saffron Lemon Chicken has even changed my taste.
I don’t cook much with saffron but I think I may need to change that. This recipe came from Savuer Magazine, right smack on the front cover. I have been always in love with chicken recipes but that simply does not mean to have it in one way. This will simply make me feel the boredom of it which I definitely do not desire.
So, for the simple reason, I feel that I am obliged to try it in different ways. So is the case with today. We are just trying a variation of the chicken recipe with an infused flavor of saffron that will simply make you crave more.
I have glanced at the recipe many times but finally decided to make it–so glad I did. Just be ready to enhance the flavors with our Hard Cider on the side.
Saffron Kissed Lemon Chicken Recipe
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
Time for The Tips!
- Dry-Brining Magic: Dry-brining the chicken with kosher salt not only seasons the meat but also helps to tenderize and enhance its natural flavors. Don’t rush this step; give it time in the fridge for those flavors to meld.
- Infuse Flavor Deeply: Grinding saffron and peppercorns create a robust spice blend. Rubbing this mixture under and over the chicken skin, along with the rosemary and lemon slices, ensures that every bite is bursting with aromatic goodness.
- Golden Crispy Skin: Preheat your oven adequately to 475°F and ensure the chicken is placed breast side up in the roasting pan. This high heat helps achieve that desirable crispy and golden skin.
- Mind the Temperature: Use an instant-read thermometer to check the internal temperature of the chicken. When it reaches 165ºF in the thickest part of the thigh, it’s perfectly cooked and juicy.
- Rest for Moisture: Resting the chicken after roasting allows the juices to redistribute within the meat, ensuring a moist and tender texture when carved.
- Sauce Savvy: The pan drippings, combined with water, butter, and minced rosemary, create a flavorful sauce. Adjust the seasoning to your taste and drizzle it over the sliced chicken for an extra burst of flavor.
- Presentation Matters: Serve the roasted chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, to complement the rich flavors of the dish.
What to Serve with Saffron Lemon Chicken?
