Chicken with saffron, lemon and red potatoes
4 servings
60 minutes
Chicken with saffron, lemon, and red potatoes is an exquisite dish inspired by European culinary traditions. Saffron, known as the 'gold of spices,' imparts a warm aroma and slight bitterness to the meat, while lemon juice adds a refreshing tang. The red potatoes become incredibly tender as they soak up the broth and spices. Roasting in the oven gives the chicken an appetizing golden crust while keeping it juicy inside. This dish is perfect for a cozy family dinner or festive gathering. Paired with Armenian lavash or rice, it creates a harmony of flavors that allows you to enjoy rich texture and intense aroma. Historically, saffron chicken was prepared in aristocratic homes where subtle flavor nuances and culinary art were valued. Now this elegant variation is accessible to anyone looking to add sophistication to their diet.
1
Place the rack in the middle position and preheat the oven to 180° C. Heat oil in a large skillet over high heat. Season the chicken with salt and pepper. Place it skin-side down in the skillet.
- Olive oil: 2 tablespoons
- Chicken legs: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Sear the chicken until well browned on one side, about 6 minutes. Flip and lightly brown on the other side.
- Chicken legs: 4 pieces
3
Add chicken broth and quartered potatoes to the pan. Then add saffron, lemon juice, black peppercorns, and lightly season with salt.
- Chicken broth: 2 glasss
- Red Potatoes: 6 pieces
- Saffron: pinch
- Lemon juice: 6 tablespoons
- Black peppercorns: 1 tablespoon
- Salt: to taste
4
Place in the oven and bake for about 45 minutes, stirring and turning the potatoes until the chicken and potatoes are tender.
5
Season with salt and pepper to taste, if necessary, and serve hot with lavash or rice.
- Salt: to taste
- Ground black pepper: to taste
- Armenian lavash: 1 piece