Ingredients for Cat Cora's Saffron Honey Roasted Chicken
- 1 (3 1/2-4 lb) whole chicken
- 0 Unsalted Butter
- 1 teaspoon kosher salt
- 1/4 cup honey
- 0 Water
- 1 pinch saffron threads
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- fresh rosemary or thyme sprigs
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How to Make Cat Cora's Saffron Honey Roasted Chicken
- Preheat oven to 400°F (200°C).
- Pat the chicken dry with paper towels. This helps the skin crisp up.
- In a small bowl, whisk together the honey, olive oil, saffron threads, salt, pepper, and paprika.
- Place the chicken in a roasting pan and generously rub the honey-saffron mixture all over the chicken, ensuring it gets under the skin as well.
- Roast the chicken for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Garnish with fresh herbs like rosemary or thyme before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
69g
Fat
77g
Carbs
5g
