Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).

2. 2

   Pat dry the 1.5 kg whole chicken with paper towels and place it in a large roasting pan.

3. 3

   In a small bowl, crush 0.2 grams of saffron threads and steep them in 30 ml of warm water for 10 minutes to release their color and flavor.

4. 4

   Mince 4 cloves of garlic, finely chop leaves from 3 sprigs of fresh rosemary, and combine them with the saffron infusion, 60 ml of olive oil, the zest and juice of 1 medium lemon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create a marinade.

5. 5

   Rub the entire 1.5 kg whole chicken generously with the prepared saffron-lemon marinade, ensuring to get some under the skin, then halve the remaining 1 medium lemon and place the halves inside the chicken cavity along with half of the used rosemary sprigs.

6. 6

   Arrange 500 grams of small potatoes around the chicken in the roasting pan.

7. 7

   Roast the chicken for approximately 70 minutes, or until its internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) in the thickest part of the thigh, ensuring to baste occasionally with the pan juices.

8. 8

   Let the roasted chicken rest for 10 minutes before carving to allow the juices to redistribute for a more succulent result.