Print

Saffron Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

This Saffron Chicken recipe features a whole bone-in, skin-on chicken marinated in a fragrant blend of Persian spices, saffron, garlic, and lemon juice, then roasted to juicy perfection with a golden, flavorful crust. The chicken is prepared with a traditional Advieh spice mix and saffron water, enhancing its rich, aromatic depth. Roasting the chicken on a bed of onions keeps it moist while infusing it with sweet caramelized flavors. Perfect for a special dinner or weekend meal, this dish combines Middle Eastern flair with simple home cooking techniques.

Ingredients

Chicken

  • 3 lbs whole chicken, bone-in, skin-on, thawed
  • 1 teaspoon Advieh Persian spice mix (or ground coriander and cumin)
  • ¾ teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 tablespoon salt, divided
  • 3 large yellow onions (1 for marinade, 1 peeled and quartered, 1 sliced thick)
  • 6 cloves garlic, halved
  • 2 tablespoons lemon juice, plus more for serving
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon saffron, ground and dissolved in 2 tablespoons hot water
  • 2 tablespoons melted butter
  • 1 organic lemon, quartered
  • 2 bay leaves

Instructions

  1. Prepare the Chicken: Remove the neck from the chicken cavity and discard any excess fat and feathers. Pat the chicken dry thoroughly with paper towels to ensure crisp skin. Using a long dessert spoon, carefully loosen the skin from the breast and drumsticks, creating pockets for seasoning.
  2. Mix the Spices: In a small bowl, combine the Advieh spice mix (or substitute ground coriander and cumin), freshly ground black pepper, and 2 teaspoons of salt. Sprinkle this mixture both inside and outside the chicken, rubbing it evenly. Rub some of the mixture under the loosened skin as well, coating the flesh thoroughly.
  3. Make the Marinade: In a food processor, blend 1 onion, half the garlic cloves, and lemon juice until smooth. Strain the liquid to remove solids. Stir in olive oil, saffron dissolved in hot water, and ¾ teaspoon salt to create a fragrant marinade.
  4. Marinate the Chicken: Drizzle two-thirds of the marinade inside and outside the chicken, including under the skin, spreading it evenly. Place the chicken in a deep dish so it’s partially submerged in the marinade. Cover and refrigerate for at least 4 hours, ideally overnight to maximize flavor infusion.
  5. Preheat the Oven: About 30 minutes before roasting, remove the chicken from the fridge to come to room temperature. Meanwhile, preheat your oven to 430°F (220°C) and position the rack in the middle. Line a baking tray with foil or lightly grease a roasting pan.
  6. Add Butter and Seasoning: Drizzle melted butter inside, on top, and under the skin of the chicken. Sprinkle additional salt and freshly ground black pepper over the exterior for enhanced flavor and to promote browning.
  7. Stuff the Chicken: Pour half of the remaining saffron marinade inside the chicken cavity. Stuff with quartered onion, remaining garlic, lemon quarters, and bay leaves. Tie the drumsticks together with kitchen twine and tuck wing tips underneath the body for even cooking.
  8. Arrange for Roasting: Place the chicken breast-side up on a bed of thick onion slices in the prepared baking tray or roasting pan. Pour some marinade around the chicken to keep it moist while roasting.
  9. Roast the Chicken: Place the chicken in the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F) at the joint between the drumstick and body. Baste the chicken twice during cooking—at 30 minutes and 1 hour—using pan juices to keep the skin glossy and flavorful. If the skin begins to brown too quickly, tent with foil after 1 hour.
  10. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest uncovered for 15 minutes to retain its crispy skin. Serve with pan juices and a squeeze of fresh lemon juice for a bright finish. Enjoy your aromatic saffron-infused roast chicken!

Notes

  • Chicken Options: You can use cut-up pieces, leg quarters, or drumsticks instead of a whole chicken. Cornish game hens also work well for individual servings. Leaving the skin on helps retain moisture during roasting; remove skin before eating to reduce fat intake.
  • Persian Spice Mix: Advieh spice mix can be found at Persian or Middle Eastern markets and online. Substitute with a mild Mediterranean or Middle Eastern blend if unavailable.
  • Grinding Saffron: For best flavor, use a mortar and pestle to grind saffron threads into a fine powder with a pinch of salt or sugar before dissolving in hot water.
  • Freezing and Storage: Cool cooked chicken completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating. Leftovers keep refrigerated for 4 to 5 days.
  • Nutrition estimates are approximate and may vary based on specific ingredient brands and measurements.

Find it online: https://flavorspath.com/saffron-chicken-recipe/