Delectable Spanish Roasted Chicken with Saffron-Infused Rice and Grilled Vegetables

Allergens

Gluten-free (if using certified gluten-free rice), dairy-free, nut-free

Ingredients

• 1 whole free
• range chicken 2 cups Spanish Bomba rice 4 cups chicken stock 1 pinch of saffron threads 4 medium bell peppers 4 zucchini 4 garlic cloves 2 tablespoons extra virgin olive oil Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. a. Preheat the oven to 375°F (190°C). Season the chicken with salt and pepper, inside and out. b. In a small saucepan, heat the olive oil over medium heat, add the crushed garlic cloves, and sauté for 30 seconds. Remove from heat and let it cool. c. Add the saffron threads to the infused oil and allow them to soak for 10 minutes. d. In a large pot, combine the soaked saffron infused oil with the chicken stock and bring to a boil. e. Place the chicken in a roasting pan, breast side up, and pour the hot stock mixture over it. Cover with aluminum foil and bake for 1 hour and 30 minutes. f. While the chicken is baking, prepare the grilled vegetables by brushing them with olive oil and seasoning them with salt and pepper. Grill them until tender and slightly charred. g. Cook the Spanish Bomba rice according to package instructions, using the remaining saffron infused stock for added flavor. h. Once the chicken is done, let it rest for 15 minutes before carving and serving it alongside the grilled vegetables and saffron infused rice. Garnish with fresh parsley.

Chef’s Insight

To achieve a moist and tender roasted chicken, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Notes

The saffron threads can be expensive, but their flavor is well worth the investment for this delicious dish.