Roast Saffron Chicken
Oven roasting results in a moist chicken with a crisp golden0-yellow skin and a wonderful Spanish aroma. There is very little prep time and it needs virtually no attention while roasting except basting once or twice. Serve with a Reserva or Gran Reserva from Rioja because the dish needs the acid and oak, but will let the complex layers of flavor in an aged Rioja shine through.
- 1 large whole chicken
- 4 cloves minced garlic
- 1 pinch saffron threads
- 1 tsp Spanish sea salt
- 1 Tbsp Spanish sweet Pimenton (paprika)
- 1/2 cup Spanish olive oil
- 1 orange, quartered
Using a mortar and pestle, crush the garlic, salt and saffron until they form a paste, incorporate the pimenton, then oil. Brush this mixture over the exterior of chicken. Place the orange quarters in the cavity. Roast in a Spanish terra cotta cazuela large enough to hold the chicken (32 cm) in a very hot (450 deg) oven until done, approximately 40 minutes.