Cat Cora's Saffron Honey Roasted Chicken

Elevate your dinner table with Cat Cora's Saffron Honey Roasted Chicken—a show-stopping dish that combines the luxurious flavor of saffron with the natural sweetness of honey. This 5-pound whole chicken is coated in a fragrant blend of spices, including cumin, coriander, and paprika, then roasted to golden perfection. Infused with lemon, thyme, and a touch of saffron steeped in warm water, every bite bursts with Mediterranean-inspired flavor. Paired with tender, caramelized carrots and red onions roasted alongside the chicken in a savory base of chicken stock, this recipe strikes the perfect balance of sweet and savory. Ideal for a special occasion or an elevated weeknight meal, this hearty dish feeds six and will leave your guests savoring every bite. Ready in just under two hours with minimal prep, this saffron-roasted delight is a must-try for any roast chicken enthusiast!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 5-pound Whole chicken
• 2 tablespoons Olive oil
• 2 tablespoons Honey
• 0.25 teaspoons Saffron threads
• 3 tablespoons Warm water
• 4 Garlic cloves, minced
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 Lemon, halved
• 5 sprigs Fresh thyme
• 3 Carrots, peeled and cut into chunks
• 2 Red onions, quartered
• 0.5 cup Chicken stock

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, combine the warm water and saffron threads. Let the saffron steep for 5 minutes to release its color and flavor.

Step 3

In another small bowl, mix the olive oil, honey, minced garlic, paprika, ground cumin, ground coriander, salt, black pepper, and the saffron mixture.

Step 4

Pat the whole chicken dry with paper towels, ensuring it is completely dry to aid in even browning. Place it on a roasting rack set inside a roasting pan.

Step 5

Rub the saffron honey mixture all over the chicken, ensuring to coat it thoroughly, including under the skin if possible.

Step 6

Stuff the cavity of the chicken with the halved lemon and fresh thyme sprigs.

Step 7

Arrange the carrots and red onions around the chicken in the roasting pan.

Step 8

Pour the chicken stock into the bottom of the roasting pan to keep the chicken moist and prevent the vegetables from drying out.

Step 9

Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with its juices every 20-30 minutes to enhance flavor and keep it moist.

Step 10

If necessary, tent the chicken with aluminum foil during the last 20 minutes of cooking to prevent the skin from over-browning.

Step 11

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.

Step 12

Serve the roasted chicken with the caramelized carrots and onions on the side and enjoy!

Nutrition Facts

Serving size	(3153.5g)

Amount per serving	% Daily Value*
Calories	1019.1

Total Fat 50.4g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 180.7mg	0%
Sodium 4019.4mg	0%
Total Carbohydrate 98.1g	0%
Dietary Fiber 16.8g	0%
Total Sugars 59.3g
Protein 57.5g	0%

Vitamin D 0IU	0%
Calcium 290.0mg	0%
Iron 8.7mg	0%
Potassium 2075.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 21.4%

Carbs: 36.5%