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Roasted Saffron Lemon Chicken Recipe

Roasted Saffron Lemon Chicken Recipe

This Roasted Saffron Lemon Chicken is infused with bright, citrusy lemon and the earthy warmth of saffron, creating a juicy, flavor-packed main dish. Marinated overnight and sautéed to crispy perfection, it’s served with fragrant saffron rice layered with onions, almonds, and sweet cranberries for an unforgettable meal.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 714kcal
Author: Austin Carter
Servings: 4

Equipment

  • Small Saucepan
  • Shallow Dish
  • Large Pot
  • Large Skillet
  • Shallow round pan
  • Towel
  • Tongs
  • Wooden Spoon

Ingredients

For the Chicken

  • 2 tablespoons butter
  • 1 clove of garlic grated
  • 1 saffron large pinch
  • 2 tablespoons honey
  • 1 lemon juiced
  • 6 chicken thighs and drumsticks mix, skin on
  • 1 tablespoon olive oil

For the Saffron Rice

  • ¾ cup long-grain Basmati rice
  • 2 cups onion chopped
  • ⅓ cup dried cranberries chopped
  • ¼ cup almond chopped
  • ½ cup dates chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon saffron strands
  • 2 tablespoons olive oil
  • 6 tablespoons butter
  • salt and pepper

Instructions

Preparation for the Chicken

  • Melt the butter in a small pan, add the garlic and saffron, and cook on low for a few minutes.
    Preparing Marinade with Saffron Butter for Marinated Chicken Thighs and Drumsticks
  • Stir in the honey and lemon juice, then remove from heat and let it cool.
  • Season the chicken with salt, place it in a dish, and pour the marinade over it. Marinate overnight, turning once.
    Marinating Chicken Thighs and Drumsticks in Saffron Honey Marinade
  • Before cooking, let the chicken come to room temperature.

Preparation for Saffron Rice

  • Place saffron strands in a small container and add 1 cup of hot water. Set aside.
    Preparing Saffron Infusion for Flavored Saffron Rice
  • In a large pan, cover the rice with water, add salt, and let it sit for 2 hours.
    Long-Grain Basmati Rice Soaking Before Cooking
  • Rinse the rice, change the water, and let it rest for 30 more minutes. Rinse and set aside.
  • Boil a pot of salted water, cook the rice for 5-8 minutes (until al dente), then drain.
    Cooking Long-Grain Basmati Rice to Al Dente for Saffron Rice Dish

Cooking & Assembling the Dish

  • In a skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Sauté the onion until translucent.
  • Add cranberries, almonds, dates, salt, and pepper, stirring to mix well. Set aside.
    Sautéing Onion with Almonds, Cranberries, and Dates for Saffron Rice Layer
  • In a shallow, round pan with a lid, spread 1 tablespoon of olive oil and 2 tablespoons of butter.
  • Layer half of the cooked rice on the bottom, then add the onion mixture, and top with the remaining rice.
    Layering Saffron Rice with Onion and Dried Fruit Mixture in Cooking Pan
  • Drizzle saffron water over the rice, add ¼ cup more water, and the remaining oil and butter.
    Drizzling Saffron Water and Butter over Layered Saffron Rice Mixture
  • Cover, place a towel between the pan and lid, and cook on medium-high heat until the sides turn golden.

Cooking the Chicken

  • In a skillet over medium-high heat, add olive oil and place the chicken skin-side down.
  • Sauté until the skin is crispy and caramelized, then flip and cook the other side on medium heat until done.
    Searing and Cooking Marinated Chicken Thighs and Drumsticks to Crisp Skin

Nutrition

Calories: 714kcal | Carbohydrates: 71g | Protein: 6g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 68mg | Sodium: 232mg | Potassium: 378mg | Fiber: 6g | Sugar: 31g | Vitamin A: 787IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 1mg