roast chicken, saffron an lemon diabetic friendly
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.
prep time
20 Min
cook time
1 Hr
method
Roast
yield
4-6 serving(s)
Ingredients
- 1 teaspoon saffron threads
- 2 teaspoons kosher salt
- 1/4 teaspoon whole black peppercorns
- 1 - (3 1⁄2-4-lb.) chicken
- 6 sprigs rosemary
- 1 large thinly sliced
- - butcher's string, for tying
How To Make roast chicken, saffron an lemon diabetic friendly
-
Step 1Heat 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.
-
Step 2Slide 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.
-
Step 3Tie 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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