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Saffron Roasted Chicken



  • 1 (3 1/2 to 4–pound) whole chicken 
  • 1 pinch of saffron threads (15 threads) 
  • 1/8 cup olive oil 
  • 2 tablespoons melted butter 
  • 1 fresh lemon  
  • 1 head garlic 
  • 1 1/2 teaspoons coarse kosher salt 
  • 1/2 cup chicken stock 
  • Preheat the oven to 400 F. 
  • Sprinkle ground saffron on ice cubes and let it melt at room temperature. 
  • Clean the chicken and pat dry it completely, on the skin and in the cavity.  
  • Grind the saffron with a pinch of salt, then add your saffron in the melted butter and mix well. Now you can add olive oil, juice of 1/2 lemon to your marinade. Pour your marinade on the chicken and make sure all areas are covered, either with an oil brush or using your fingers.  
  • Place the head of the garlic in the cavity, cross the legs and tie them using a kitchen twine. Then place the chicken in a roasting pan, pour in the chicken stock, and roast for 1 hour and 20 minutes until the thighs are at 165 F degrees. Baste the chicken when its halfway through. 
  • Once the chicken is cooked, let it sit for 10 minutes before carving.  


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