Greek Lemon Chicken with Saffron
A classic Sunday-style dish with subtle luxury and depth.
Ingredients
Ingredients
4 chicken thighs or drumsticks
Juice of 1 lemon
3 tbsp olive oil
2 garlic cloves, crushed
1 cup chicken stock
1 pinch saffron threads
Oregano, salt, pepper
Potatoes (optional)
Method
Soak saffron in warm stock for 10 minutes.
Place chicken in a baking dish with garlic, lemon juice, olive oil, oregano, salt, and pepper.
Add potatoes if using, then pour in saffron stock.
Roast at 190°C until golden and tender (about 45–60 minutes).
Spoon pan juices over before serving.
Kozani saffron adds warmth and complexity to the lemon and herbs, creating a richer, more aromatic sauce.


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