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Easy, Easy Saffron Chicken

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4 servings Easy
(1)
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Ingredients (7)

  • 4 Chicken breasts halves, with skin and bone
  • 2 medium brown onions, sliced thin
  • 2-3 cloves garlic, minced
  • 2 T Olive oil
  • 1 generous pinch Saffron
  • Juice from one lemon
  • salt and pepper, to taste

This developed in a very busy house with 3 generations, babies, college kids, grown kids, jobs, cars, school, and trying to eat well at the same time. I brought it to our family’s Passover Seder this year, and it was a sensation.

Instructions

  1. 1Preheat the oven to 450 degrees. A well-seasoned cast iron skillet is my preferred pan, but a casserole works as well. Put 1 T. oil in the bottom of pan, and then layer in the onions.
  2. 2Lay the chicken on top of the onions. Salt and pepper. Sprinkle the garlic over the chicken, and then the Saffron. Drizzle with remaining olive oil.
  3. 3Bake until brown, and chicken is cooked through. In a convection oven with cast iron, about 30 min. With a glass dish, about 45.
  4. 4Squeeze the lemon over the skillet. Let rest for 5 min. before serving.
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