Roast Chicken with Saffron Butter

11
Ingredients

30m
Prep Time

100m
Cook Time

2h 10m
Ready In

Recipe: #8372

March 01, 2013

Categories: Chicken, Middle Eastern, Sunday Dinner, Oven Roast, Wine, Chicken Dinner, more

recipe by:
Sue

"Adapted From Family Spice. Their recipe had no real plan for the pan juices except to serve them as is out of the pan. Pan juice instruction from Mark Bittman."

Original is 4-5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (600.8 g)
Calories 564.6
Total Fat - 20.8 g
Saturated Fat - 7.1 g
Cholesterol - 1104.8 mg
Sodium - 483.1 mg
Total Carbohydrate - 7.7 g
Dietary Fiber - 0.2 g
Sugars - 6.1 g
Protein - 80.6 g
Calcium - 60.1 mg
Iron - 11.6 mg
Vitamin C - 18.4 mg
Thiamin - 0.1 mg

Step 1

Mix melted butter with saffron in a small bowl.

Step 2

Warm chicken at room temperature for 30 minutes; remove giblets from cavity and reserve for another use; rinse chicken and pat dry.

Step 3

Place onion, rosemary, and lemon into the cavity and season with salt and pepper.

Step 4

Place chicken on a rack in a roasting pan and bind drumsticks together with kitchen twine.

Step 5

Brush chicken all over the outside and under exposed skin with saffron butter.

Step 6

Brush the entire chicken with the golden saffron butter, brushing under the skin

Step 7

Season with salt and pepper.

Step 8

Roast at 450F for 15 minutes, then reduce oven temp to 350F and continue roasting

Step 9

Until meat thermometer inserted into thickest part of thigh registers 170ºF, approximately 1 hour 20 minutes.

Step 10

If chicken starts to brown too quickly, loosely cover with aluminum foil.

Step 11

Allow chicken to rest for 10 minutes before carving.

Step 12

Skim all but about 2 tbsp. fat from pan juices; add a small minced shallot to the roasting pan and place over heat. Add a half cup dry white wine and cook stirring up the bits, until wine is almost all gone.

Step 13

Add a half cup chicken broth and cook until that evaporates as well, then add 2 tbsp. butter, stirring to incorporate, and then season to taste with salt and pepper.