Lemon-Saffron Chicken & Roast Potatoes

Name: Lemon-Saffron Chicken & Roast Potatoes
Total time: 65 min
Yield: 4 servings
Ingredients: 750 g Boneless skinless chicken thighs; 800 g Potatoes; 180 g Red onion; 1 whole Lemon; 3 cloves Garlic; 0.13 tsp Saffron threads; 2 tbsp Water; 2 tbsp Olive oil; 150 g Plain yogurt; 0.75 tsp Salt; 0.25 tsp Black pepper; 10 g Fresh parsley

Golden chicken and potato wedges with saffron, lemon and a cool spoonful of yogurt.

65 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs750 g
Potatoes800 g
Red onion180 g
Lemon1 whole
Garlic3 cloves
Saffron threads0.13 tsp
Water2 tbsp
Olive oil2 tbsp
Plain yogurt150 g
Salt0.75 tsp
Black pepper0.25 tsp
Fresh parsley10 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk.

Method

Prepare the tray

Heat oven to 220°C (425°F). Crush saffron lightly and steep in 2 tbsp hot water for 10 minutes. Wash potatoes and cut into 2 cm wedges; peel onion and cut into wedges. Toss on a large metal baking tray with 1 tbsp oil and half the salt. Roast for 15 minutes.

Season the chicken

Meanwhile, finely grate the garlic and zest the lemon. Mix saffron water, garlic, zest, 2 tbsp lemon juice, remaining oil, salt and pepper. Toss with chicken in a bowl. Keep yogurt separate and refrigerate until serving.

Roast together

Turn potatoes and add chicken to the tray in one layer, scraping its seasoning over it. Roast 25–30 minutes, until potatoes are tender and chicken reaches 74°C (165°F) at its thickest point. Use two trays if crowded; swap shelf positions halfway.

Finish

Rest chicken for 5 minutes. Chop parsley and scatter over the tray. Divide among four plates with yogurt and remaining lemon cut into wedges.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

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