Saffron Lemon Chicken

saffron lemon chicken If you want to improve your roast chicken game, make this recipe. Roasted saffron lemon chicken has. changed. my. life. period.

I don't cook much with saffron but I think I may need to changed that. This recipe came from Savuer Magazine, right smack on the front cover. It has made its way from my coffee table, to bathroom, to a corner somewhere and then back to my coffee table.

I have glanced at the recipe many times but finally decided to make it--so glad I did. I do not roast chicken often, but I was intrigued to give it a shot.

goat cheese panna cotta cherries beyondthebayoublog

For this particular recipe I followed the Zuni Cafe method for roasting chicken.

You salt your bird for 2-3 days. I did not have that much time, but salted it overnight and still had great results.

Since I salted my chicken, I omitted the salt in the recipe and just muddled together the saffron and black pepper. Brought my chicken up room temperature, grabbed a few lemon slices, rosemary sprigs and tucked it until the skin and into the cavity.

Very hot oven, like 450 degrees breast side up for 30 minutes. Flip and then cook for another 20-25 minutes and flip again, breast side up for another 10-15 minutes.

Game changer.

saffron lemon chicken

The best part? The gravy. Have this with some delicious roasted potatoes and tzatziki or lemony yogurt on the side and everyone will love you.

Saffron Lemon Chicken

  • 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
  1. Measure out 3/4 teaspoon of salt for every pound of chicken. Slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh Rub the outside of the chicken with the salt mixture, making sure to get under the wings and drumsticks and sprinkling heavily over the thicker parts of the breasts and thighs. Twist and tuck the wing tips behind the shoulders.
  2. The chicken should be covered, but still with some air circulation around the bird. Chill for up to 3 days in the refrigerator. (I let the chicken dry-brine for 1 day and it came out moist).
  3. Preheat the oven to 475°F.
  4. Cook saffron lightly in a dry skillet until fragrant, 1-2 minutes. Let cool and transfer to a mortar and pestle. Add the black peppercorns and grind into a coarse powder. Wipe chicken dry and slide fingers under the skin of chicken breast and rub spices over and under the skin, and inside the cavity. Place rosemary and lemon slices under the skin and inside the cavity. Tie the legs together using butchers twine.
  5. Preheat the pan roasting pan over medium heat. Place the chicken breast side up in the pan. It should sizzle.
  6. Place the chicken in the pan in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. The chicken is done once an instant-read thermometer inserted into the thickest part of the thigh reads 165º, let rest for 10 minutes before carving.
  7. Lift the chicken from the roasting pan and set on a plate. Carefully remove the clear fat and leave the drippings. Add about a tablespoon of water to the hot pan and the butter. Whisk and add 1 teaspoon minced rosemary. 

  8. Serve chicken with your sides of choice and the pan drippings. 

Chicken Tinga Cheese Fries

Chicken Tinga Fries Beyond The Bayou

Just in time for the big game, these chicken tinga fries will sure be a hit! Unfortunately, my Saints are not in it--please let's not talk about that last play....but, back to the food--these are da-bomb!

For the big game, I do not want to spend a lot of time cooking so I wanted minimal work involved and easy bite size snacks. For this recipe I used my new go to ingredient, D'Artagnan's Chicken Leg Confit.

Y'all, I love this stuff and the recipes you can make with the chicken leg confit are endless. These have been in my freezer for a few weeks and I finally took them out.

Since moving to Texas, I have been introduced to a wide variety of different cuisines. Friends from different cultures and backgrounds took me in and we bonded over food and cooking! One of the recipes I remember a good friend of mine making was chicken tinga. Chicken tinga is shredded chicken cooked in a smokey tomato sauce with chipotle chiles and onions. This paired with crispy French fries and your favorite cheese sauce is the perfect game day snack that is put together in no time!

Chicken Tinga Fries Beyond The Bayou

*For this post the wonderful people from D'Artagnan Foods were kind enough to offer me some of their product. As always, all thoughts and opinions are my own,I have been a long time supporter of D'Artgnan and their products!


Chicken Tinga Fries

  • extra virgin olive oil
  • 1/2 onion sliced
  • 2 tomatoes roughly chopped
  • 2 garlic cloves, minced
  • 1 6-ounce can of chipotle puree
  • 1 cup chicken broth or stock
  • 1 package of D'Artagnan Chicken Leg Confit (*can use 3 chicken quarters cooked and shredded)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon kosher salt
  • fresh cracked black pepper
  • 1-2 bags of your favorite French fries
  • 1 jar cheese sauce
  • fresh chopped cilantro
  • pickled jalepeño peppers for serving
  • sour cream for serving
  1. In a skillet over medium heat heat oil and then add the onions, tomatoes, garlic, chipotle puree and chicken broth. Bring to a boil, add chicken, cumin, salt, and black pepper. Turn off heat and place aside. 

  2. Bake fries accordingly to package directions until nice and crispy. While your fries are cooking, heat up cheese sauce and reserve. Once fries are cooked, place on sheet pan and top with chicken Tinga and cheese sauce. Garnish with pickled jalapeño, cilantro and sour cream. 


Cajun Jambalaya

cajun jambalaya Cajun Jambalaya is one of my favorites. Cajun Jambalaya is different from Creole as it tends to not have tomatoes or seafood--basically just meat and more meat.

I love Jambalaya and honestly after trying this wondered why I do not make it enough.

With Mardi Gras right around the corner I remember my parents cooking hearty meals for us to take on the parade routes and also to have once we got home. This recipe is perfect to have any day.


cajun jambalaya

Y'all know how much I love  D'Artagnan Foods and a big thank you for them for sending me their delicious andouille sausage, tasso ham and chicken confit leg. All these delicious meats, went into the making of this popular Cajun rice dish.

cajun jambalaya

The great thing about Jambalaya is that you can add a lot of different ingredients and make it your own. I wanted something different, because I would always put seafood in everything. So, here is a recipe for a classic meaty rice dish with all the right flavors.

Cajun Jambalaya

  • 1 cup bacon (chopped)
  • 2 links of Andouille sausage (sliced)
  • ½ cup Tasso, diced (diced)
  • ½ cup onions (diced)
  • ½ cup green bell pepper (diced)
  • ½ cup celery (diced)
  • 4 cloves garlic (minced)
  • 2 pounds chicken thighs, diced (cut in half or shredded)
  • 1 ½ cups of rice
  • 1 tablespoon granulated garlic
  • 1 teaspoon celery salt
  • 2 bay leaves
  • 1 ½ teaspoon Creole seasoning
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 ½ teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 ½ teaspoon Worcestershire sauce
  • 2 ½ cups chicken stock
  • 1 bunch of green onions, sliced (chopped)
  1. In a heavy bottom cast iron pot, add bacon and cook for 5-6 minutes, until lightly browned and fat rendered out. Add in the andouille and tasso and cook for another 5-6 minutes, making sure to get a nice color on the meat. Add chicken thighs and cook for another 5-6 minutes. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add in the bell pepper, celery and garlic and cook for 5 minutes.

  2. Stir in the rice, granulated garlic, celery salt, bay leaves, creole seasoning, cayenne pepper, thyme, smoked paprika and salt. Toast spices for 3 mintues. Add in stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 20 mintues. Fold in the scallions and serve.


Chicken Rillettes

chicken As much as I like to cook and make thing from scratch, I also love to have a few short cuts. These chicken rillettes were made with a new favorite of mine, D’Artagnan's chicken leg confit.

Rillettes are great for entertaining and pretty quick to put together, especially with the short cut of the chicken already cooked. It's a spreadable dish similar to pâté where the meat, usually pork or chicken is slowly cooked in fat with aromatics, wine and spices until tender enough to shred. It is then mixed with more seasonings fresh herbs, some of the fat until it is spreadable and paste-like.


For this chicken rillettes recipe, I reheated the D'Artagnan chicken leg confit in a little liquid and then shredded the meat. Added some of the cooking liquid, spices, shallots and fresh parsley and tarragon until well incorporated. Then, all you do is top with a little melted butter and then serve with a nice baguette, pickles and whole grain mustard.

No worries if you do not have the chicken leg confit, you can either roast or boil chicken leg quarters until tender and then pull apart. I recommend seasoning with a little salt and pepper, onions and garlic and then reserving some of the fat, since they produce a good amount.

Chicken Rilletes

  • 2 packs D’artagnan Chicken Confit Legs
  • ½ cup water
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon tarragon (minced)
  • 1 teaspoon parsley (minced)
  • 2 teaspoons shallots (minced)
  • 2 tablespoons of butter, melted
  • 2 tablespoons Dijon mustard
  • a pinch of cayenne pepper
  • extra virgin olive oil
  1. In a pan, add the chicken legs, water, black peppercorns and bay leaf, cover and bring to a boil. Remove chicken legs but reserve the liquid. Shred meat and place in a bowl of a stand mixer with the paddle attachment. Over low speed, add the salt, white pepper, black pepper, tarragon, parsley, shallots, melted butter, Dijon mustard and cayenne pepper. Taste for seasoning.
  2. Pack into glass jars or ramekins. Chill and then cover with melted butter or olive oil to seal. Serve with crusty bread, pickles and mustard.

Crispy Brick Chicken

Crispy Chicken There is nothing like crispy chicken skin and achieving it can be a hit or miss. This chicken under a brick recipe is adapted from Marc Forgione's debut book, creates that crispy chicken skin we all love. I love it because the skin is crispy but the chicken is not dry. For his brick chicken, the chicken was deboned, which ensures more even cooking. Ok..ok, so this recipe has steps, but they are worth it! They are nothing over the top, but some technique is involved. So, let's get into it!

One of the processes is to salt your chicken overnight in the fridge, uncovered. The salt seasons the meat and draws out moisture and the air circulating around the chicken helps to dry out the skin which equals crispiness when met with a hot pan.

You do not have to debone the chicken, but I loved how easy it was to eat and how much of the surface from the chicken touched the sizzling pan. Crispy!

Brick Chicken

You will be amazed by how little you have to use your knife. I opted to cut my chicken in half and freeze the other side. But if you want to see a master debone a chicken you must watch this video. It is easy to follow and go along with. ***how to debone a chicken*** Trust me, it is amazing!

After your chicken is deboned, all you have to do is season the skin side with salt and the flesh side with lemon zest, salt, and pepper--or your seasoning of choice. I decided to use salt, lemon zest, and creole seasoning.

Brick Chicken

After the rest in the fridge, bring up to room temperature and then oil a hot heavy bottom pan and place chicken skin side down. Then, that is where the brick comes into play (sorry no brick pictures).

Chicken Under A Brick

  • 1 whole chicken, deboned (Or you can butterfly the chicken by taking out the back bone)
  • 1 tablespoon kosher salt
  • 1 tablespoon creole seasoning
  • zest of one lemon
  • canola oil or oil of choice
  • 1 cup chicken stock
  • 1 teaspoon dijon mustard
  • 1 tablespoon shallots, minced
  • 1/2 teaspoon pepper flakes
  • 1 tablespoon butter
  • 1 tablespoon fresh parsley, minced
  1. Take your deboned chicken and pat dry. Season the chicken skin with salt and flesh side with salt and creole seasoning. Using a Mircroplane, finely zest your lemon over the flesh side of the chicken. Refrigerate uncovered, overnight or for 6 hours. 

  2. Preheat over to 425 degrees. Wrap brick in aluminum foil. 

  3. Removed the chicken from the refrigerator and let it rest at room temperature for at least 15 minutes. In an ovenproof skillet, add enough oil to cover the bottom of the pan. Set the pan over high heat, and just before it starts to smoke, add the chicken skin side down and shake the pan to prevent sticking. 

  4. Reduce the heat to medium and place the brick on top of the chicken so that it is pushing down on all sides. Once the edges begin to brown, transfer the chicken to the oven and roast for 18 to 25 minutes. The skin should look golden brown and begin to crisp up.

  5. Remove the brick and check for doneness. 

  6. Drop oven temperature to 300 degrees place chicken on a cooling rack, skin side up and place in oven to keep warm.

  7. Place skillet that chicken was cooked, over medium heat. With a whisk, add chicken stock, dijon mustard, shallots, and pepper flakes. Bring to boil making sure to get up all the brown bits. Lower heat and add butter and parsley. Serve sauce with chicken. 

1 brick wrapped in aluminum foil will be needed.Chicken does not need to be deboned. Just make sure the backbone is removed.


Creamy Chicken Soup With Rice

Creamy Chicken soup This creamy chicken soup with rice is not your average soup. I was craving something homely and satisfying for a cool front that came through Dallas and decided on something with chicken. I did not want the usual chicken soup, so I opted for a creamy version with one distinct ingredient--preserved lemon. Preserved lemon is a "lemon pickle" used in many Moroccan and Middle Eastern dishes. It adds a great zip of lemony acidity that helps balance out the soup.

This creamy chicken soup with rice it pretty straight-forward and quick. What made it even quicker was the shortcut of buying a rotisserie chicken from the store. For the base, I made a roux--equal parts flour and butter, and then added my veggies, preserved lemon, milk, stock, and rice. I used wild rice, but any rice can be used. Swiss chard was added after the rice cooked and then in went the chicken.

Creamy Chicken soup

Creamy Chicken Soup With Wild Rice

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 carrot diced
  • 1 cup yellow onions, diced
  • 1 cup mushrooms, sliced
  • 2 teaspoons preserved lemon, diced finely
  • 1 cup milk
  • 4 cups chicken stock
  • 1 teaspoon chicken bouillon paste
  • 1/2 cup wild rice
  • 1 teaspoon worchestershire sauce
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon white pepper, ground
  • 1 rotisserie chicken, pulled
  • 1/2 cup frozen peas
  • 1 bunch swiss chard, chopped (optional)
  1. In a pot over medium heat, melt butter and add flour. Stir with a wooden spoon for a few minutes. Add olive oil,  garlic, celery, carrots, onions, mushrooms and preserved lemon. Saute for 4-5 minutes. 

  2. Add rice, milk, chicken stock, bouillon paste, Worcestershire, granulated garlic and white pepper. Cook for 20-30 minutes until rice is cooked through. 

  3. While rice is cooking, pull meat from rotisserie chicken and place aside. Once rice is cooked, add in pulled chicken, frozen peas, and swiss chard. Adjusts seasoning and serve with some saltine crackers!

Game Day Sriracha Honey Wings

Sriracha Baked Hot Wings It is that time of year and I think the Sriracha craze is just starting to cool down--well, until after this post.  Theses wings are a game day essential. Everyone loves a good Super Bowl chicken wing recipe. Spicy and sweet, these are sure to be a hit! Make sure you make enough because these will go fast, oh and make sure to keep paper towels close by; because things will get a little messy.


Sriracha Baked Hot

These wings are seasoned with just a few spices: salt, coriander, garlic powder and chili powder--that is it. Every wing needs a dip to go with it. I paired these wings with a cilantro yogurt dip that is the bomb! The yogurt adds a nice cooling effect just in case the Sriracha might be a little bit too hot.


Sriracha Baked Hot

The sweet and spicy Sriracha mixed with the dijon and honey makes for a great glaze not just for these wings, but also for chicken breast, fish, and pork. I will keep this post short so y'all can hurry up and make these for your next game day gathering! Enjoy!

Sriracha Baked Hot


Sriracha Baked Hot Wings

  • 2 lbs chicken wings
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon coriander, ground
  • 1 teaspoon garlic, granulated
  • 1/2 cup Sriracha
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  1. Preheat oven to 400 degrees

  2. Toss wings with salt, chili powder, coriander, garlic and place on a baking rack. Bake in oven for 30 minutes. After 15 minutes, turn wings over and bake on other side. 

  3. While wings are baking ,prepare your glaze. Combine Sriracha, dijon and honey into a bowl, whisk and place aside.

  4. Turn heat down to 350. Place wings back into the oven for another 20 minutes. At the 10 minute mark flip them once more. 

  5. Toss wings with half of the glaze and place in the oven for 5 minutes. Take out and toss with the rest and serve.