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.