Saffron chicken is marinated with lemon, saffron, shallots and garlic and then baked with potatoes, leeks and carrots to make a one dish meal! Easy and delicious, this Spring chicken recipe is sure to please everyone.
Roast Saffron Chicken is a warm and soothing recipe that's easy to make.
A perfect one dish meal with little prep and lots of Spring flavors. And it's yellow, which along with green and pink, are to me the colors of Spring!
Lemon, saffron and carrots, leeks and new potatoes just come together in this fresh dish.
Adopted from the Jerusalem cookbook; I first made this back in 2014.
Table of contents
Know Your Ingredients
Saffron has an earthy, slightly floral taste and aroma. Some say it is mildly bitter, but I haven't detected that. It is considered a warm spice and can be used in sweet and savory foods. Be aware it adds the color yellow to your food!
Saffron is harvested from the crocus. Yes, the first flowers that come up in my garden each spring. They only produce three threads of saffron and must be harvested by hand. It takes about 400 hours to harvest 1 kg of dried saffron or 150 flowers to produce 1 gram of saffron threads
Jerusalem artichokes are also called sunchokes. They are a tuber in the sunflower family and can be eaten cooked or raw. They are slightly sweet and have a crunchier texture than potatoes. I found I really liked them, though can't always find them. But beware-they can cause gas in some of us! They are high in fiber, spread easily and can be used in any way you would use a potato.
In Italy they are referred to as girasoles, which in English became corrupted and was pronounced Jerusalem. Some say they taste similar to artichokes and I think they do.
Everyone has seen leeks, but do you know what to do with them? The thick white and light green base can be used many ways, but the tough dark green top is only suitable for flavoring soup. In the onion family, they must be cleaned very well to wash away dirt. I love baking salmon on a bed of leeks. They not only impart flavor they also become crispy and are great to eat after being tossed with oil and roasted and salted. Leeks are milder, sweeter and more delicate than scallions and add flavor to this chicken recipe.
Why I Love Ottolenghi Chicken Recipes
Ottolenghi's recipes are simple.
They use new flavors which keeps everyone's tastebuds excited. No joke!
They always seem to use ingredients I'm not always familiar with, however they always turn out great!
I've never used many leeks except in soup and saffron is something I used hesitantly.
Jerusalem artichokes, I discovered, are quite good. But new potatoes work just as well.
And that is the beauty of his recipes. Easily interchangeable with common ingredients, makes his recipes easily adaptable to all your cooking styles.
What's So Appealing About Roast Chicken and Potatoes
This Mediterranean version of chicken and potatoes is comfort food.
It's also a true fusion dish. With a little sleight of hand this chicken dish can become just a lemon chicken dish by leaving out the saffron and switching out Jerusalem artichokes for baby potatoes.
Another substitution would be frozen artichoke hearts instead of Jerusalem artichokes or baby potatoes.
About the only active cooking is parboiling the baby potatoes or Jerusalem artichoke hearts.
After that it's a matter of combining all ingredients in a bag and marinating.
This saffron chicken can be left to marinate overnight or for just a few hours.
Just be sure to reserve the lemon juice for tossing on before serving. It adds a lot of flavor.
This is a great company dish. Let it marinate and then throw it it in a pan to bake.
Though this chicken is baked, it is baked at a high temperature which means is is really roasted.
Because it is marinated in a liquid the chicken stays moist which is a plus for the cook!
The Story Behind the Chicken
After helping my parents out several times, the one thing I can say with assurance is that sickness does not get in the way of eating well in our family.
We began with this saffron chicken that really hit Mom's spot after sitting two days in the hospital.
The patient then requested wonton soup and reminded the chef that wontons aren't really that hard to make. No, they really aren't, Mom, but when was the last time you made them while caring for someone laid up in bed?
Yes, she did get home made wontons. And fresh lo mein. And cod over Meyer lemons. And sandwiches. (How those got in there I'll never know.)
And then there was the Boboli pizza because she wanted pizza bad, but couldn't go out for it just yet.
And you know pizza delivered is just not the same. I suggested my Boboli which they have never had before and after hearing a diatribe of what needed to be on it and in the sauce and so on and so forth and it would drip cheese in the oven if it wasn't directly on a pan, I was sorry I even brought up the idea of making pizza, but at least she remembered to put her hearing aids in that night and yes this is a run on sentence-and yes, they both were happy with the results. Thank goodness.
And now I am home and they have two different sets of friends bringing them dinner this week. I am thankful for that.
My advice is do not ask them what they want. Make it your way. They will eat it. With pleasure.
Of course, they will critique you when you leave, but that is a story I can not tell.
Not having enough time to get the tan I wanted in Phoenix, I am so looking forward to next month when I fly back.
With luck my mom will be doing a jig and we will be able to cook Passover together.
Well, I think that's a good thing. You know what they say about too many cooks in the kitchen, right?
I had a busy week playing nurse and now my dad is up to this week's challenge. Right, Dad?
Whereas my mom is always very nice to me, she needs to be a touch easier on my dad, but that is my opinion.
He assures me he can take the heat and given that they have been married over fifty years, I know that to be true.
He's looking forward to her being able to golf again and though I am still not believing that will happen, I hope it does for their sake.
Try Some Recipes With Saffron
If you have never tried recipes with saffron, this is a good one to try.
Saffron has an almost sweet, floral taste and if yours doesn't, it might be a cheap imitation or it might have been stored to long in your spice cabinet.
If you haven't made many saffron dishes, please note that a little goes a long way.
But don't skimp! This unique taste is integral to the dish, just as it is in Spanish paella.
Yes, it has lots of flavor, with lemon and saffron being predominant, but the carrots and potatoes makes this hearty dish a joy to eat.
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Saffron Chicken
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American/Mediterranean
Description
This baked saffron chicken is full of flavor and makes a complete dinner with potatoes or Jerusalem artichokes. Haven't tried Jerusalem artichokes yet? Kind of a crunchy potato with more flavor; I must admit I loved them!
Ingredients
1 lb Jerusalem artichokes, peeled and cut into wedges OR
1 lb Baby new white potatoes cut in half OR
Combo of both
3 T fresh squeezed lemon juice
8 skin on or bone in chicken thighs or 1 medium whole chicken, cut into pieces
8 large peeled shallots, halved lengthwise
12 large cloves of garlic, peeled and sliced
1 leek, sliced and rough chopped
4 carrots, peeled and cut into large pieces
1 medium lemon halved and thinly sliced
1 t saffron threads
2 bay leaves
3 T olive oil
⅔ c water
½ t coarsely ground black pepper
¼ c fresh thyme leaves
1 t salt
Instructions
Put the Jerusalem artichokes and potatoes in medium saucepan. Cover with water and add half the lemon juice. Bring to a boil and lower the heat. Simmer for 10-20 minutes, until tender but NOT soft. Drain and leave to cool.
Place the Jerusalem artichokes or potatoes and all the remaining ingredients except for the lemon juice in two large zip lock bags or a large bowl. Feel free to throw in the lemon rinds also. Use your hands to mix everything together well. Marinate in the fridge overnight or for at least two hours.
Preheat the oven to 475. Arrange the chicken pieces skin side up, in the center of the roasting pan and spread the remaining ingredients around the chicken. You may need two pans to avoid overcrowding. Roast for thirty minutes. Then cover with aluminum foil and cook for another 15 minutes. (I will tell you though that I roasted this without covering for the full 45 minutes and then some. I like my chicken browned and it was not browned in just the thirty minutes alone. You must be careful though to not let it dry out.) Remove from the oven and sprinkle with the reserved lemon juice. Stir well, and taste for salt. Potatoes usually require more salt.
I served this with rice and a salad.
Notes
From the Jerusalem Cookbook
More Recipes With Saffron
Ottolenghi Roast Chicken with Saffron, Hazelnuts and Honey
Moroccan Fish with Saffron Aioli
danw78704 says
twitted this today, 18/02
CQUEK says
What can I say, you must be the master chef.
vanillasugarblog says
LOL manservant!
My manservant can't boil water, so that's out. But he knows how to bring home stuff from whole foods, so this is a win win.
Abbe Odenwalder says
Most definitely a win win. And that way the kitchen doesn't get dirty!
Pamela @ Brooklyn Farm Girl says
I'm going to demand (sweetly) my husband make this next time I'm sick, after all, he can't say no to a sick girl, right? 😉
Abbe Odenwalder says
Demand sweetly? Didn't know there was such a thing, Pamela! But if he's smart, he won't say no!
Carol at Wild Goose Tea says
Wow, I know who I am calling when I get sick----although I would rather eat this delicious dish when I well and thus truly savor it. It looks as good as the recipe too. As an aside I wouldn't mind being in Phoenix right now either. Albeit it has been a lovely spring beginning where I live in the Pacific NW.
Abbe Odenwalder says
I bet you are having a gorgeous spring! Make this chicken dish. It turned out to be one that will appear in my repertoire over and over!
Bam's Kitchen says
I hope every is on recovery in your family. I love your saffron chicken. It just pops against that blue plate. Great colors and flavors and looks like my kind of meal, even if I am not sick. Have a super weekend. BAM
Abbe Odenwalder says
Thanks Bam! It is a great dish for company and EVEN boys!
Lea Ann (Cooking On The Ranch) says
I love that chicken on the blue plate. And what a nice stop for happy hour. I've never been there, but drive by it all the time and say "why haven't I ever been there"?
Abbe Odenwalder says
Thanks Lea Ann. It was a good stop and a good happy hour. Check it out!
Maureen | Orgasmic Chef says
It's not easy caring for the parentals, I know. You could care for me anytime with this saffron chicken. 🙂
Abbe Odenwalder says
I know you know Maureen, but someone's got to do it! I would happily fly to Australia and take care of you. Just send the ticket!
shannon weber says
ooooh, the Jerusalem cookbook! it's on my list (and has been for too long) after repeated rentals from the library. I don't know why i just don't get it, but i need to. Best wishes for your mom, Abbe.
Abbe Odenwalder says
Thanks, Shannon! You really should buy it. I use it a lot!
Tricia Buice says
Just got my copy of the Jerusalem cookbook and can't wait to dive in! This looks pretty wonderful. I bet your parents really appreciate your help. Caring for the sick is just not easy on anybody! Hope spring shows up soon in Denver 🙂
Abbe Odenwalder says
They do appreciate it and I am happy to do it. You will love that book, Tricia!
Liz Berg says
I really, really need to buy Jerusalem...I've been eying it for a long time! Your chicken looks fantastic. Hope your mom will be good as new soon...how nice of you to give her and your dad some TLC. Maybe I shouldn't mention that I'm poolside in Phoenix with gorgeous blue skies??? I'm sure spring will arrive in Denver very soon 🙂
Abbe Odenwalder says
The only thing poolside in Phoenix when I was there was this plate of chicken when I photographed it. You lucky girl!
Barb | Creative Culinary says
I've been sick. Were have you BEEN?? I'm actually and finally on the mend; a bit tired but no more night of coughing my lungs out so we should get a date back on our schedule soon.
Now for this dish...just an oh my I want it bad is all I can say. I want it ALL!!
Abbe Odenwalder says
Bad? How bad? Yes, we should get a date and it best be soon-at least before I leave again!
Juliana says
The chicken looks beautiful with its intense color...and so flavorful!
I hope your dad is feeling better Abbe...take care my dear 😀
Abbe Odenwalder says
Thanks Juliana. It is a pretty chicken dish and I love all the stuff my mom has to use. Of course that won't make it any easier if they move!
Nazneen Hamilton says
You'll be the first person I call when I'm sick 🙂 It is hard to look after recovering people, especially parents. I had to watch my dad after his triple bypass, and it was not easy.
But you are a wonderful daughter and I know they appreciate you.
As for this saffron chicken, I love anything from that book! This looks divine.
BTW, I'm going to be in Greenwood Village next Wednesday, are you free in the afternoon for coffee? I'll message you 🙂
Abbe Odenwalder says
My dad has been through that, too! Thanks, Nazneen and I'm hoping this finally works out!
Biz says
Sadly, when my Dad was sick, nothing tasted good to him - he said everything tasted like metal - probably from the chemo. I can't even remember the last meal he ate before he died because he'd been on a feeding tube for so many months.
I am sure your Dad is used to how your Mom talks. My Mom is a "do this do that" kind of person instead of "could you, please and thank you." We are just used to it though!
Abbe Odenwalder says
I can't imagine how tough that must have been. Luckily, we are still counting our blessings. You do get used to it!
Anna and Liz Recipes says
Your chicken sounds wonderful! We completely understand how you worry about parents who need special care then they get sick. We hope your Dad is feeling better. And, that book sounds amazing! Have a great day! xxoo
Abbe Odenwalder says
I think my Dad is feeling better knowing that my mom is getting well! It is an amazing cookbook and I cook a lot from it!
Angie Schneider says
Saffron has given this chicken dish such a beautiful colour. Not sure I can find Jerusalem artichokes over here...might just throw some potatoes or mushrooms in it to absorb all the gravy 🙂
Abbe Odenwalder says
I used potatoes and Jerusalem artichokes. First time I ever tried them. They tasted great raw. In the dish, it was hard to decipher betwwen them and the potatoes. But, I just love trying new ingredients!
Daniela Grimburg says
Wow, your parents are married for over fifty years?
What a blessing. It's sweet to hear how you spoil them, when they are sick.
The chicken sounds and looks delightful and tender.
Abbe Odenwalder says
Not many like that anymore! It is a blessing and we should all be so spoiled!
fromthebartolinikitchens.com says
I spent some time cooking for my Mom when she was ill and, yes, it could be trying at times. As you said, best not to ask what they want for dinner. 🙂
This chicken looks very tasty. love the combo of lemon and chicken. I bet they work very well together here.
Abbe Odenwalder says
Have to appreciate all the moments, John. Lemon and chicken are great, but throw in the saffron and it reaches the heights!
Guru Uru says
Such a flavoursome chicken my friend, with vibrant colours!
I hope your mum feels well soon 🙂
Cheers
Choc Chip Uru
Abbe Odenwalder says
Thanks Guru!
Shelley @ Two Healthy Kitchens says
Oh, wow! If that is how a sick person eats in your family, Abbe, then I think I want to become part of your family immediately and then come down with something that causes you to need to cook for me! And the first thing I will request? Yeah ... this saffron chicken! And then maybe some okra shrimp bisque ... 😀
Abbe Odenwalder says
Shelley that okra bisque is delish. But maybe not if you are sick! But please stay well!
yummychunklet says
Oh, the saffron sounds heavenly!
Abbe Odenwalder says
The saffron was the star of the dish!
Kitchen Riffs says
I've never had mussels steamed with Guinness. Love the idea! Love this saffron chicken, too. I'm actually getting over a cold -- you should bring me some! 😀
Abbe Odenwalder says
They were SO good! I would love to bring you some. You need to get out of the cold. Denver is a nice middle ground!
Amy (Savory Moments) says
I've heard that this is a wonderful cookbook, but haven't had the pleasure of reading it yet. I'd like to have this dish when I'm not feeling well. It can be tough taking care of people when they are sick...
Abbe Odenwalder says
Amy, this is a great cookbook. Get it at the library and check it out! It is tough taking care of sick people but it is so nice when they get well. And are appreciative:)
Cheri Savory Spoon says
I just adore that cookbook, it is one of my favorites. I'm here in Phoenix and yes the weather is pretty nice right now but I would love to have some really cold weather. I think we always want what we cannot have, Hope your mom feels better, so nice of you to take care of her.
Abbe Odenwalder says
I love Phoenix at this time of year, but I also love it when it is pouring rain! Cold weather gets tiring which is why I love Colorado. It has a great combo of both. Thanks so much Cheri!
Donalyn @ The Creekside Cook says
I can see this being a total comfort to someone not feeling well - and it looks just gorgeous - thank so much for sharing it!
Abbe Odenwalder says
Thanks Donalyn. This dish turned out so good-and it is so simple! Perfect for company, too!
mimi rippee says
You're a good daughter!
Abbe Odenwalder says
I try Mimi-though sometimes it tries me!
Ansh says
Everything about this dish sounds brilliant. Great combination of flavors and such vibrant colors.
Abbe Odenwalder says
It was a very good dish. Thanks Ansh!