Dissolve the saffron in the hot water and let stand 10 minutes. Pat the chicken dry with paper towels. Mix the oil, turmeric, lemon juice, cinnamon, saffron water, salt and black pepper and rub the mixture into the chicken, including under the skin.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Cut the onion into strips.
KnifeCutting board
4
Scatter the onion over the bottom of the pan.
Baking pan
5
Place the chicken on the onion bed, breast side up.
6
Brush the chicken with the melted butter.
Pastry brush
7
Bake tightly covered with foil 60 minutes, until the chicken starts to cook.
⚙ BakingOvenAluminum foilBaking pan
💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Bake uncovered 20 minutes, until the chicken is browned and crisp.
⚙ BakingOvenBaking pan
9
Take out the chicken and let it rest 10 minutes, and only then carve.
KnifeCutting board
782calories
54 gprotein
6 gcarbs
59 gfat
● protein 28%● carbs 3%● fat 69%
Per serving (373 g), of 4 servings
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Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Saffron: measured in tbsp in this recipe · 310 kcal per 100 g · More about Saffron →
Melted butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Melted butter →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
