Oven Roasted Saffron Chicken | Raspberry Salsa On Top

Aromatic chicken pieces, marinated in saffron, yogurt, garlic, and sumac — then oven-roasted until golden, juicy, and full of flavor. Just when it comes out hot and sizzling, we hit it with a fresh raspberry salsa: tangy, spicy, and just a bit sweet. Served with smoky saffron rice and crispy tahdig, it’s that perfect balance of bold and comforting. This one’s packed with flavor, easy to make, and a total crowd-pleaser. 🧄 Chicken Marinade Ingredients: 3 tbsp strained yogurt (Greek-style) 4 garlic cloves, crushed 1 tbsp ground sumac 2 tbsp olive oil 1 tbsp fresh lemon juice + zest 1 tsp smoked paprika ½ tsp turmeric Sea salt & black pepper, to taste A few rosemary sprigs or chopped choochagh (if available) 2 tbsp brewed saffron Rub the chicken with the marinade. Cover and let it rest for at least 4 hours, preferably overnight. Preheat oven to 190°C (375°F) — the sweet spot for juicy chicken with golden edges. Place chicken pieces skin-side up on a wire rack over a tray. Roast for 35–45 minutes, depending on size. In the last 5 minutes, switch to broil (high) to blister the skin — watch it closely. Rest for 1–2 minutes out of the oven, then spoon raspberry salsa over the top. ------------------------ 🍇 Raspberry Salsa Fresh, tart, a little sweet, and full of attitude. This salsa cuts through the smoke like a beam of sunlight. Ingredients: 2 cups fresh or frozen raspberries, mashed ¼ cup finely chopped red onion or scallions 3 tsp finely chopped chili or jalapeño ¼ cup chopped cilantro or basil 3 tsp lemon or lime juice ½ tsp honey, grape molasses, or maple syrup Salt, black pepper, and a pinch of ground cumin (optional) A little lemon or orange zest 2 tsp balsamic or apple cider vinegar Optional: A drizzle of olive oil for extra shine Preparation: Mash the berries gently, then stir in the chopped ingredients. Do not blend — salsa wants texture. Refrigerate in a sealed container for up to 3–4 days. Bring to room temp before servin