Lemon Saffron Roasted Chicken
Ingredients
- Ingredients
- 3 organic lemons
- 1 Tbsp melted butter
- 1 Tbsp olive oil
- 1 Roasted Chicken (1.2 kg)
- 3 garlic cloves
- 1 handful thyme
- salt
- freshly ground peppers
- 150 milliliters dry white wine
- 300 milliliters Chicken broth
- 1 sm can Saffron (0.1 grams)
Preparation steps
Rinse the lemons in hot water and wipe dry. Cut two lemons in slices and place in the roasting pan. Squeeze out the juice from the third lemon and mix the juice with the melted warm butter and the oil.
Rinse the whole roaster chicken, pat dry and cut in half with the poultry shears. Peel the garlic and finely chop. Rinse the thyme, shake dry and pluck the leaves.
Season the whole roaster chicken with salt, pepper and thyme, and rub. Add to the roasting pan and coat with the lemon butter. Pour the wine and the poultry broth, and stir the saffron and thyme into the roasting pan. Roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1 hour. Sprinkle in between with the lemon butter and with the poultry broth. Add some water if required.
Serve with accompanimants such as rice.