Ingredients for Saffron Roast Chicken:

• 1 chicken, about 1.6 kg

For saffron butter

• 50 gm unsalted butter, softened
• 1/2 packet saffron threads, crumbled
• 1/2 tsp salt

For the onions

• 1 tbsp olive oil; 25 gm butter
• 450 gm onions, halved and thinly sliced
• 2 tsp garam masala;
• 2 tsp cumin seeds
• 6 cardamom pods, lightly crushed
• 2 tsp finely chopped fresh ginger
• 50 gm sultanas

How to make Saffron Roast Chicken:

• Preheat oven to 200C/Gas Mark 6.
• Loosen the skin from the chicken breast by easing your fingers under the neck flap, over the breast and down to the legs, without puncturing the skin.
• Mix the ingredients for the saffron butter and spread evenly over the chicken breast under the skin.
• Secure the neck flap under the bird with a cocktail stick.
• Heat the oil and butter in a wide pan and deep fry the onions until softened.
• Add all the spices and cook for 2-3 minutes.
• Add the sultanas, then transfer to a roasting dish and place the chicken on top, breast side down.
• Roast for 45 minutes.
• Lower setting to 190C/ Gas 5 and turn the chicken breast side up.
• Stir the onions, piling some of the lighter ones on top of the chicken to keep it moist.
• Roast for a further 45 minutes or until the chicken is cooked through and the onions are crisp.

• Saffron Roast Chicken is ready to serve.

• Serve with Lemon Wedges.