Roasted Chicken with Lemon and Saffron

 

1 tablespoon peeled, chopped fresh ginger

3 cloves garlic, chopped

1/2 tsp. saffron threads

1 tsp. cilantro, chopped

2 tsp. fresh basil, chopped

1 1/2 tablespoons olive oil

juice from 1/2 of a lemon

1 (3-4 lb.) Roasting Chicken

1/2 lemon, cut into slices

salt and pepper, to taste

3 carrots, peeled and sliced

1 onion, chopped

1 poblano, seeded and chopped

Preheat oven to 425 degrees. Place the ginger, garlic, saffron, cilantro, and basil in a small food processor and puree. Stir in olive oil and lemon juice. Starting at the neck, run your fingers under the skin and gently loosen the chicken from the skin, being careful not to tear the skin. Lift the skin and rub the spice mixture under the skin; place the lemon slices on top of the herb mixture and pat the skin back in place. Generously salt and pepper the outside of the bird. Place the chicken on top of the prepared vegetables that have been place in the bottom of a roasting pan. Bake the chicken for 15 minutes at 425 degrees and then lower to 350 degrees and continue to bake until juices run clear and internal temperature is 155 degrees, about 50 minutes. Remove from oven and allow to set for 5 minutes to let the juices redistribute.