4 Serves
360 Mins
In a mortar and pestle, combine the garlic, fresh cilantro, salt, lemon zest, and saffron threads. Grind the mixture until it forms a smooth, cohesive paste.
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Vitamin E
2 mg / 15 mgVitamin K
66 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
63 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
577 mg / 4,700 mgSodium
1198 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add the olive oil to the mortar and stir thoroughly to incorporate it into the herb paste.
Pat the chicken dry and rub the prepared paste generously over the entire surface, ensuring some is tucked beneath the skin for maximum flavor penetration.
Transfer the chicken to a platter, cover loosely with plastic wrap, and refrigerate for at least 2 hours, up to 6 hours, to allow the flavors to meld.
Remove the chicken from the refrigerator 30 minutes before roasting to allow it to come to room temperature for even cooking.
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Turkish