Roast chicken is a classic dish all over the world. In this beautiful version from Spain, the bird is rubbed with musky, floral saffron and stuffed with bright lemons and fresh rosemary before being popped in the oven. Get the recipe for Roast Chicken with Saffron and Lemon »
If you can properly roast a chicken, you can cook almost anything.
This one-dish meal of chicken and vegetables is flavored with lemon peel, garlic, fresh thyme, and butter that has been infused with herbes de provence, a mix of lavender, rosemary, fennel seed, and savory.
Walk into the Belmont Tavern, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately. We tried to get the recipe from several staffers but gave up after chef-owner Annette Wroblewski said, “If I tell you, then we’d have to kill you on your way out the door.” We think our version is pretty close.
