The unique flavor of saffron with the lemon and onion really works well together.  I know, saffron is very expensive.  I use saffron quite a bit so my trick for this is to buy it online in large quantities and it usually lasts between 5 and 10 years and makes the “per recipe” cost much more reasonable.  If you’re as lucky as I have been, you should also pick some up if you’re travelling to Spain - it’s much less expensive there as well.

I adapted this recipe from an appetizer version that called for grilling chicken bites that had been marinated in a similar mixture.  You could use chicken breasts, but I like how the marinade gets into all of the nooks and crannies of the thighs.

Saffron Lemon Chicken

Serves 2

The zest of 2 lemons
The juice of 3 lemons
1/2 cup of olive oil
1 large pinch of saffron
1 medium onion, diced
1 tsp. salt
1/2 tsp. ground pepper
4 chicken thighs

Mix all of the ingredients, except the chicken, together in a bowl.  Add the chicken, cover the bowl and refrigerate for at least 1 hour and up to 3 hours.  Place the thighs in a baking dish and heap the onions on top.  Bake in a preheated 350 degree oven for about 20 to 25 minutes, depending on the size of the thighs.  Turn on your broiler and broil until the onions just start to brown.

Tags: chicken, Lemon, saffron