Saffron and Lemon Roasted Chicken Recipe

Preheat the oven to 400°F.

In a small bowl, mix together saffron, paprika, salt, and black pepper.

Rinse the chicken inside and out, pat dry with paper towels.

Rub the spice mixture all over the chicken.

Stuff the cavity with lemon, onion, and garlic.

Tie the legs together with kitchen twine and tuck the wings under the chicken.

Place the chicken in a roasting pan and drizzle with olive oil.

Roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 165°F.

Let the chicken rest for 10 minutes before carving and serving.