Saffron Chicken

Name: Saffron Chicken
Cook time: 55 min
Yield: 4 servings
Ingredients: 300 ml chicken broth (warm); 1 pinch saffron threads; 60 g butter (room temp); 0.5 tsp turmeric; 4 sprig rosemary (leaves finely chopped); 2 sprig thyme (leaves only); 4 leaves sage (finely chopped (optional)); 1 lemon zest; salt and pepper (pinch); 1 large whole chicken; 6 shallots (peeled and left whole); 5 King edward potatoes (halved and quartered); 0.5 butternut squash (peeled and sliced into large chunks); 6 garlic (peeled and left whole); 1 lemon (halved)

The ultimate, chuck everything in the pan, autumnal comfort food.

Yield4 servings

Cook time55 minutes

Ingredients

For the chicken broth

For the butter

For the chicken

Directions

1
Set oven to 200C. In a dutch oven add the butternut squash, potatoes, shallots, and garlic.
2
Heat the chicken broth until just simmering and add the saffron. Let this infuse for a couple of minutes and then pour over the potatoes. Season with salt and pepper.
3
Dry the chicken with a paper towel and add to the centre of the pan.
4
In a small bowl combine the ingredients for the butter with a fork and then using your fingers or a knife, gently separate the skin from the chicken and spread the herb butter under the skin of the chicken. Spread the remaining butter on top of the chicken.
5
Place the lemon halves and herbs inside the cavity of the chicken.
6
Drizzle the chicken with a tiny bit of olive oil and sprinkle over a little salt.
7
Roast chicken for 45 minutes, remove from the oven and baste with the juices.
8
Return to the oven for another 10-15 minutes until nice and golden.
9
Remove from the oven and baste with the juices again. Let it rest for about 5 minutes before serving.
10
Carve and serve with greens of choice.

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