Roasted Chicken with Turmeric + Saffron

INGREDIENTS

6 skin-on chicken drumsticks

1/2 yellow onion, sliced

2 cloves of garlic, chopped

1 tablespoon olive oil

1 tablespoon lemon juice or the juice from ½ lemon

1 tablespoon orange juice (optional)

1-1.5 teaspoons fine grain sea salt

¼ teaspoon black pepper

¼ teaspoon turmeric

¼ teaspoon ground saffron

Pomegranate seeds for garnish (optional)

METHOD

1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper (or use a glass pyrex or casserole dish in which no parchment is needed).

2. If you are using saffron threads, grind them into a powder using a spice grinder or a mortar and pestle.

3. Add the chicken, sliced onion, chopped garlic, olive oil, lemon juice, orange juice, salt, pepper, turmeric, and saffron to a rectangular casserole dish or pyrex. Mix well. Cover with plastic wrap and allow the chicken to marinade in the fridge for at least one hour or overnight (optional but makes for a more flavorful and juicy chicken). Once the chicken is done marinating, bring to room temperature on the counter (takes about 30 minutes).

4. Roast the chicken for 25-30 minutes or until the internal temperature is between 155-160 degrees. Broil the chicken for 2-3 minutes or until the skin is golden brown.

5. Arrange on a platter and garnish with pomegranate seeds.