Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a small bowl, steep the saffron threads in the hot water for 5 minutes until the liquid turns a deep yellow.

3. 3

   In a mixing bowl, combine the softened butter, minced garlic, lemon zest, 1 tablespoon of lemon juice, half the saffron liquid, cumin, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth.

4. 4

   Pat the chicken dry with paper towels. Carefully loosen the skin from the breast meat with your fingers.

5. 5

   Rub the spiced butter mixture underneath the skin and all over the outside of the chicken.

6. 6

   In a large roasting pan, toss the halved potatoes and onion wedges with olive oil, the remaining saffron liquid, salt, and pepper.

7. 7

   Place the chicken on top of the vegetables in the roasting pan.

8. 8

   Roast for about 1 hour and 15 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C). Baste the chicken with pan drippings halfway through cooking.

9. 9

   Remove from the oven and let the chicken rest for 10-15 minutes before carving.

10. 10

    Serve the chicken with the roasted vegetables, garnished with fresh parsley.