Recipe: Saffron Honey-Roasted Chicken

SAFFRON HONEY-ROASTED CHICKEN

1 (2 1/2 to 3 pound) chicken
Unsalted butter (about 1/2 stick)
Kosher salt for sprinkling
1/4 cup honey, approximately
2 tablespoons water, approximately
1/2 teaspoon saffron threads

Preheat oven to 400 degrees F.

Rinse the chicken and pat dry with paper towels. Place it on a rack in a roasting pan.

Melt the butter in a small saucepan. Drizzle some of the butter over the chicken a little bit at a time, rubbing and turning until the chicken is evenly coated on every side. Don't wash the saucepan. Sprinkle the chicken with salt.

Roast the chicken, breast side up, for 20 minutes, then turn the chicken and roast for 10 more minutes.

Meanwhile, pour the honey and water into the remaining butter. Add the saffron and heat over low heat until thin enough to brush over the chicken. Turn the chicken back breast side up. With a pastry brush or a clean paper towel, brush the honey mixture over the chicken. Roast for another 10 to 15 minutes, or until an instant-read thermometer registers 170 degrees when inserted into the widest part of the thigh without touching the bone.

Remove the chicken from the oven and let rest for 10 to 15 minutes before carving and serving.

Serves 4 to 6
Adapted from source: Cooking From the Hip by Cat Cora with Ann Krueger Spivack