Published: Updated: Author: Roxana Begum· This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Jump to Recipe
This elegant Saffron Chicken is a masterpiece that combines juicy chicken with the rich flavors of saffron-infused marinade. With its vibrant golden hue and enticing aroma, it is the perfect centerpiece for a delicious feast.
Table of Contents
Saffron Chicken: A Masterpiece!
Saffron chicken is a magnificent dish crafted with few ingredients and simple steps. To elevate its splendor further, pair it with Zereshk Polo, a stunning barberry rice dish, and experience the magic of Persian cuisine.
At the heart of many amazing Persian recipes lies the secret ingredient—saffron. This precious spice not only enhances the flavor of chicken but also imparts a vibrant golden hue to the dish.
Saffron also pairs perfectly with onion and other spices used in the chicken marinade. Infused with a zesty lemon-based marinade, the chicken is then brushed with melted butter, and roasted to perfection. The combination of flavors is so rich and spectacular, and goes well with our jeweled rice too.
Roasted poultry is both easy to make and impressive, suitable for weeknight meals or festive gatherings, much like our celebrated roast goose during the holiday season.
Recipe Ingredients
Here are the ingredients and substitutes.
- Chicken: I prefer using skin-on whole chicken, but you can also opt for cut-up pieces, leg quarters, or drumsticks. Cornish game hens can also make an elegant presentation. The skin-on chicken roasts beautifully, preserving moisture and enhancing the taste. Remove the skin before eating to lower fat content. Additionally, consider using organic or pasture-raised chickens for better flavor and texture.
- Saffron: The star ingredient, saffron, imparts the signature golden hue and also a delightful flavor. Opt for premium saffron, as mentioned in our saffron tea article. While it may be expensive, you only need a small amount to achieve incredible flavor. For maximum flavor extraction, grind the saffron finely using a mortar and pestle.
- Olive Oil: Use olive oil in the marinade and for drizzling to infuse the chicken with richness and moisture.
- Melted Butter: This helps keep the chicken moist and adds a rich flavor to the final dish. Substitute with oil to lighten it up.
- Advieh:Use Persian spice blend,advieh, which can be found at Middle Eastern stores or online. Alternatively, combine ground coriander and cumin.
- Onions:Yellow onions will work well.
- Garlic:Choose fresh and firm garlic for wonderful aroma.
- Lemon:We use lemon juice in the marinade and lemon quarters for stuffing the chicken. Choose bright organic lemons. The tangy and zesty citrus notes perfectly complement the saffron and spices.
- Salt and Pepper: For seasoning and enhancing the flavors overall.
- Bay Leaves:Add them to the stuffing for a subtle herbal essence.
How to Make Saffron Chicken
**Here is a brief overview. Full recipe is at the end of the blog post.
- Prep: Preheat the oven to 430°F and prepare a roasting pan. Pat chicken dry and loosen the skin.
- Marinade: Blend onion, some garlic, and lemon juice. Strain the mixture and mix with olive oil, saffron water, and salt.
- Marinate: Season and marinate the chicken with spices, saffron marinade, and refrigerate overnight.
- Stuff Chicken: Remove from fridge, drizzle melted butter, and season it. Stuff with onions, garlic, lemon, and bay leaves. Tie drumsticks, tuck wing tips under chicken.
- Roast: Place the chicken on onion slices in a baking tray, pour some marinade, and roast for 1 hour and 30 minutes. Baste chicken twice at 30 minutes and 1 hour.
- Serve: Let the chicken rest before serving with pan juices.
Top Tips
Season Generously: Don't skimp on seasoning. Rub the chicken inside and out with a generous amount of salt, pepper, and spices.
Let the Chicken Marinate:For the most flavorful chicken, allow it to marinate overnight in the saffron-spiced marinade. This will infuse the chicken with a rich blend of flavors and ensure a tender, aromatic result.
Monitor Roasting Time:Keep a close eye on the chicken while roasting to prevent overcooking. Test for doneness using a meat thermometer or by ensuring the juices run clear.
Tent with Foil: If the chicken starts to get too brown during roasting, tent it with foil after the first hour to prevent over-browning while still allowing it to cook thoroughly.
What to Serve With Saffron Chicken
Here are a few suggestions for serving this chicken dish. You can serve the whole chicken as it is for an elegant presentation, but can also carve it the way we did it for roast goose.
- Persian Rice:It pairs beautifully with morasa polo or barberry rice. The visual appeal is so good, that you don't really need any additional garnishes.
- Other Options: Serve it with couscous, roasted potatoes, vegetable rice pilaf or flatbreads.
- Salads:Add some salads such as carrot salad, shirazi salad or tabouli.
- Sides:Such asmushroom frittata, spinach yogurt dip, roasted vegetables such as spiced butternut squash (lower spices if you prefer).
- Special Occasion:This roast chicken is especially suitable for festive occasions. Make it a feast, with desserts such aseasy fruit salad, chickpea cookies and for beverage adddate shakes.
Variations
This Persian saffron chicken islow carb, gluten free, dairy free, egg free, nut free, grain free and soy free. Below are some ideas you can try.
- Saffron Chicken Wings: Try this recipe using chicken wings. It tastes fantastic!
- Saffron Yogurt Chicken: Add Greek yogurt and a touch of paprika to the marinade. The yogurt will help tenderize the chicken, resulting in a succulent and flavorful dish.
- Add Vegetables:Try adding other vegetables to the roasting pan, such as potatoes, bell pepper etc.
- Other flavors: Experiment with additional herbs and spices in the marinade, like thyme, rosemary or turmeric, to personalize the flavor and make it your own signature saffron chicken.
- Vegetarian Alternatives: For a vegetarian option, you can use saffron to infuse tofu, tempeh, cauliflower steaks or vegetable skewers, and then grill or roast them for a delightful saffron-infused vegetarian dish.
Recipe FAQs
How much salt to use for roast chicken?
For roast chicken, a general guideline for seasoning with salt is to use about 1 teaspoon of salt per pound of chicken. So, for a 3 lbs whole chicken, you would use approximately 3 teaspoons (1 tablespoon) of salt.
However, this can vary depending on your personal taste preferences and any other seasonings you may be using. It's always a good idea to start with a moderate amount of salt and adjust to taste as needed. You can also use other herbs, spices, or seasoning blends in combination with the salt to enhance the flavor of the roast chicken.
Can I marinate the chicken for less than overnight?
While marinating the chicken overnight allows for the best flavor infusion, you can marinate it for at least 4 hours to get some of the saffron and spice goodness.
How do I keep the chicken skin crispy during roasting?
Pat chicken dry before marinating. Baste the chicken with pan juices and melted butter while roasting to maintain moisture and crispiness. Tenting the chicken with foil after the first hour of roasting can also prevent over-browning.
Can I freeze the saffron chicken?
Yes, you can freeze the cooked saffron chicken. Ensure it is fully cooled, then store it in an airtight container or freezer bag. Thaw in the refrigerator before reheating.
Can I use saffron chicken leftovers for other dishes?
Absolutely! Leftover saffron chicken can be used in salads, wraps, sandwiches, or even added to pasta dishes for a delightful twist.
What are the benefits of saffron?
Saffron is a rich source of antioxidants with various benefits. It has antidepressant, anti-carcinogenic, and anti-inflammatory properties. Studies show it may aid in treating depression, improve sensitivity to chemotherapy drugs, and reduce adiposity. Regular consumption may help with PMS symptoms and benefit memory and neurodegenerative diseases like Alzheimer's.
More Saffron Recipes
- Sabzi Polo (Persian Herb Rice)
- Sheermal Recipe (Flatbread with a saffron glaze)
- Khoresh Bademjan (Eggplant Stew)
- Persian Saffron Ice Cream
★DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
5 from 1 vote
Saffron Chicken Recipe
This elegant Saffron Chicken is a masterpiece that combines juicy chicken with the rich flavors of saffron-infused marinade. With its vibrant golden hue and enticing aroma, it is the perfect centerpiece for a delicious feast.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Marination Time12 hours hrs
Total Time1 hour hr 45 minutes mins
Print Save
Course :Main Course
Cuisine :Persian
Servings: 8 portions
Calories: 258kcal
Author: Roxana Begum
Ingredients
- 3 lbs whole chicken bone-in, skin-on
- 1 teaspoon Advieh Persian spice mix or combine ground coriander and cumin
- ¾ teaspoon black pepper freshly ground, plus extra
- 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
US Customary - Metric
Instructions
Preheat the oven to 430°F. Line a baking tray with foil or lightly grease a roasting pan. Place the rack in the middle.
Remove the neck from the chicken cavity and discard any excess fat and feathers. Pat the chicken dry with paper towels. Use a long dessert spoon to loosen the skin from the chicken, both on the breast and drumsticks.
In a small bowl, combine the Advieh spice mix (or ground coriander and cumin), black pepper, and 2 teaspoons salt. Sprinkle this mixture inside and outside the chicken, rubbing it well. Loosen the skin from the meat and rub the mixture onto the flesh and under the skin.
In a food processor, grind 1 onion, half the garlic and lemon juice. Strain the mixture. Add olive oil, saffron water and ¾teaspoon salt.
Drizzle about two-thirds of the onion-saffron marinade inside and outside the chicken, under the skin, and spread it evenly. Reserve the remaining marinade for later. Place the chicken in a deep dish so that it is submerged in the marinade. Cover and refrigerate overnight.
Remove the chicken from the fridge 30 minutes before cooking. Drizzle melted butter inside, outside, and under the chicken's skin. Sprinkle with salt and pepper.
Pour half of the remaining saffron marinade inside the chicken cavity and over the chicken. Stuff the cavity with quartered onion, garlic, lemon, and bay leaves. Tie the drumstick ends with string and tuck the wing tips under the chicken.
Place the chicken breast-side up on a bed of thick onion slices in a baking tray or roasting pan. Pour some marinade around the chicken.
Transfer the chicken to the oven and roast for 1 hour and 30 minutes, or until the internal temperature reaches 75°C/165°F or until the juices run clear when pierced at the join between the drumstick and the body. Baste the chicken twice, spooning the pan juices over the skin at 30 minutes and 1 hour. Tip: Tent foil after 1 hour if it starts to get too brown.
Let the chicken rest for 15 minutes without covering it to prevent the skin from becoming wet. Serve the saffron chicken with the pan juices. Enjoy!
Notes
- Chicken: I prefer using skin-on whole chicken, but you can also opt for cut-up pieces, leg quarters, or drumsticks. Cornish game hens can also make an elegant presentation. The skin-on chicken roasts beautifully, preserving moisture and enhancing the taste. Remove the skin before eating to lower fat content. Additionally, consider using organic or pasture-raised chickens for better flavor and texture.
- Persian spice mixAdviehis available at Persian or Middle Eastern stores or online. Substitute advieh with a mild Mediterranean or Middle Eastern spice mix.
- Grinding Saffron:Use a mortar and pestle to grind saffron threads with a pinch of salt or sugar into a fine powder.
- Freeze: Ensure that the cooked saffron chicken is fully cooled, then store it in an airtight container or freezer bag. Thaw in the refrigerator before reheating.
- Leftovers can be refrigerated for 4 to 5 days.
- Nutrition facts are adjusted and approximate.
- Check the full blog post for more about ingredients, expert tips, serving suggestions, recipe FAQs and variations.
Nutrition
Serving: 1Portion | Calories: 258kcal | Carbohydrates: 6g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 664mg | Potassium: 252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!
More Chicken Recipes
- Chicken Kabsa(Arabian Chicken and Rice)
- Musakhan (Sumac Chicken Flatbread)
- Braised Chicken With Tomatoes
- Grilled Chicken Kabobs (Joojeh)
« Zereshk Polo(Barberry Rice)
Rose Ice Cream »
Reader Interactions
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
