Roast chicken with saffron and lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 1 | large | Pinch toasted saffron threads |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Black peppercorns |
| 1 | Lemon, sliced | |
| Sprigs of rosemary | ||
Directions
Preheat oven to 400F. Wash and dry chicken. Grind saffron, salt and peppercorns in a spice mill. Use your fingers to gently separate the skin from the flesh of the chicken. Rub spices over and under the skin, and inside the cavity. Place thin slices of lemon and a few sprigs of rosemary under the skin and inside the cavity. Tuck the wings under the back and tie the chicken with kitchen string to hold the legs together for even cooking. Place in a roasting pan and roast for 1 hour.
Saveur May-June 1995
Submitted By DIANE LAZARUS On 06-09-95