Well, we’ve made it through another holiday season relatively unscathed. I say relatively unscathed because while I didn’t gain my usual “winter padding”, I am a little fluffier than normal. So now it’s time to hit the gym and back away from the fudge, crab dip and meat pies that fueled my holiday overindulgences.
What’s great about this roasted chicken is that it’s light but still full of flavor. Garlic, saffron and rosemary, give what could be dull chicken a luscious sophistication that is as great for guests as it is for a weeknight family meal. Saffron, with its distinctive, earthy flavor pairs beautifully with the sharp garlic and piney rosemary. The addition of the spinach, or other baby greens, salad along with some creamy risotto and a crisp white wine make for a sublime meal with family or friends.
I’ve incorporated Meyer lemon and satsumas into this dish because that is what’s plentiful this time of the year, but regular lemon and orange would also work here just fine.