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Lemon and saffron chicken traybake
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Marinating chicken in a Middle Eastern- inspired mixture of lemon, saffron, garlic and yogurt tenderises the meat and infuses the dish with elegantly fragrant flavours.
pinch saffron threads
180g Greek yogurt
3 lemons, zest and juice of 2, 1 sliced
3 garlic cloves, crushed
4 chicken legs
750g new potatoes
1 large onion, sliced
3 tbsp olive oil
½ x 25g pack fl at leaf parsley, leaves torn
1. In a large bowl, mix the saffron with 1 tbsp just-boiled water, then add the yogurt, lemon zest and juice, garlic and a pinch of salt. Add the chicken legs and stir to coat. Cover and chill for at least 2 hours (or overnight) to marinate.
2. Preheat the oven to 200˚C, gas mark 6. On a small baking tray, roast the pistachios for 5 minutes, then roughly chop and set aside. Meanwhile, bring a large pan of salted water to the boil, add the potatoes and cook for 5 minutes. Drain, then carefully cut into quarters. Spread out in a large roasting tin, add the onion, toss in the oil and season. Sit the chicken legs on top, coating them with any marinade left in the bowl, and roast for 25 minutes.
3. Add the lemon slices to the tray and roast for 20 minutes, until the chicken is thoroughly cooked, the juices run clear, there is no pink meat and the skin is golden. Top with the parsley and pistachios. Serve with spring greens, if liked.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.