Saffron Oven Chicken
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
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the bloomed saffron, olive oil, lemon juice, garlic, turmeric, salt, and pepper.
- Rub the marinade all over the chicken, including under the skin if possible.
- Arrange the onion slices and tomato halves at the bottom of a roasting pan. Pour in the chicken broth.
- Place the marinated chicken on top of the vegetables, breast side up.
- Roast for 1 hour and 15 minutes, basting once or twice with the pan juices. Tent with foil if browning too quickly.
- Check that the internal temperature reaches 165°F (74°C), then remove and let rest for 10 to 15 minutes.
- 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.
Find it online: https://tastyze.com/saffron-oven-chicken/