Saffron and Lemon Chicken Traybake
Saffron and Lemon Chicken Traybake



  • Pinch of saffron, soaked in 1 tbsp hot water
  • 200g Greek yoghurt
  • 3 lemons, 2 zest and juice, 1 sliced
  • 3 crushed garlic cloves
  • 4 whole chicken legs
  • 40g pistachio kernels
  • 750g new potatoes
  • 1 sliced onion
  • 3 tbsp olive oil
  • 10g chopped parsley
  • Mix the saffron and its water, the yoghurt, lemon juice and zest, garlic and some seasoning in a bowl, and stir in the chicken legs to coat. Cover and chill for at least 2 hours. When ready, preheat the oven to 200C and roast the pistachios for 5 mins before chopping and setting aside.
  • Bring a pan of salted water to the boil and cook the potatoes for 6 mins. Drain, cut into quarters, and toss in a roasting tin with the onion, oil and seasoning. Place the marinated chicken legs on top, coating with leftover marinade, and roast for 25 mins. Add the lemon slices to the tray and roast for 20 mins more, then scatter with parsley and pistachios to serve.
1 hr
4 serving

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