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Saffron Oven Chicken

Saffron Oven Chicken

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A golden, aromatic saffron oven chicken roasted to juicy perfection with caramelized onions and blistered tomatoes. Easy, flavorful, and perfect for any occasion.

Ingredients

Scale
  • 1 whole chicken (3.5 to 4 lbs), cleaned and patted dry
  • 1/4 teaspoon saffron threads, bloomed in 2 tablespoons warm water
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • Juice of 1 lemon
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 2 large onions, thickly sliced
  • 4 medium tomatoes, halved
  • 1/2 cup chicken broth

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix the bloomed saffron, olive oil, lemon juice, garlic, turmeric, salt, and pepper.
  3. Rub the marinade all over the chicken, including under the skin if possible.
  4. Arrange the onion slices and tomato halves at the bottom of a roasting pan. Pour in the chicken broth.
  5. Place the marinated chicken on top of the vegetables, breast side up.
  6. Roast for 1 hour and 15 minutes, basting once or twice with the pan juices. Tent with foil if browning too quickly.
  7. Check that the internal temperature reaches 165°F (74°C), then remove and let rest for 10 to 15 minutes.
  8. Carve and serve with the roasted onions, tomatoes, and saffron-infused juices.

Notes

  • Blooming saffron properly enhances its aroma and color.
  • Letting the chicken rest after roasting keeps it juicy.
  • Marinate overnight for deeper flavor.