roast chicken, saffron an lemon diabetic friendly

Name: Roast Chicken, Saffron an Lemon Diabetic Friendly
Prep time: 20 min
Cook time: 1 h
Yield: 4
Cuisine: Spanish
Ingredients: 1 teaspoon(s) saffron threads; 2 teaspoon(s) kosher salt; 1/4 teaspoon(s) whole black peppercorns; 1 - (3 1⁄2-4-lb.) chicken; 6 sprig(s) rosemary; 1 large thinly sliced; - butcher's string, for tying

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

In this beautiful roast chicken version from Spain, the bird is rubbed with floral scented saffron and stuffed with lemons and fresh rosemary before being popped in the oven.

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yield 4 -6

prep time 20 Min

cook time 1 Hr

method Roast

Ingredients For roast chicken, saffron an lemon diabetic friendly

1 tsp

saffron threads
2 tsp

kosher salt
1/4 tsp

whole black peppercorns
1

(3 1⁄2-4-lb.) chicken
6 sprig

rosemary
1 lg

thinly sliced
butcher's string, for tying

How To Make roast chicken, saffron an lemon diabetic friendly

1
Heat oven to 400°. Heat an 8" skillet over medium. Cook saffron until lightly toasted and fragrant, about 1 minute, let cool and transfer to a mortar and pestle. Add salt and peppercorns; grind into a coarse powder.

2
Slide fingers under the skin of chicken breast to create a pocket. Rub spices over and under the skin, and inside the cavity. Place rosemary and lemon slices under the skin and inside the cavity.
3
Tie legs together using butcher's string and tuck wings under back; roast until browned and an instant-read thermometer inserted into thickest part of thigh reads 165°, about 1 hour. Let rest 10 minutes before carving.
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