Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   In a small bowl, infuse 0.5 grams of crushed saffron threads in 100 ml of warm chicken broth for 10 minutes.

3. 3

   In a large mixing bowl, combine 3 tbsp of olive oil, 1.5 tsp of sweet paprika, 1 tsp of salt, and 0.5 tsp of black pepper.

4. 4

   Add 1.5 kg of chicken pieces to the spice mixture, tossing to coat evenly, then add the saffron-infused broth, ensuring the chicken is thoroughly moistened.

5. 5

   Distribute 700 grams of quartered potatoes, 400 grams of carrot chunks, and 1 large onion cut into wedges around the chicken in a large roasting pan, adding 4 minced garlic cloves to the vegetables.

6. 6

   Roast the chicken and vegetables for 60 to 75 minutes, or until the chicken is cooked through and the vegetables are tender, basting occasionally with pan juices.

7. 7

   Sprinkle 2 tbsp of fresh chopped dill over the roasted chicken and vegetables before serving.