Roasted Saffron & Blood Orange Chicken with shallots, garlic, and sweet potatoes




  • 2-4 whole chicken legs w/ skin on (or other chicken pieces of your choosing)
  • 1 tsp ground saffron (dissolved in 2 tbsp hot water)
  • 2 tbsp oil (grapeseed, avocado, or olive)
  • 2 tsp salt
  • 2 tsp black pepper
  • juice of 1 lemon
  • 2 blood oranges (juice of 1 for marinade // 1 halved for roasting)
  • 1 tsp blood orange zest
  • 1 bulb of garlic
  • 1 cup of chopped sweet potato (optional)
  • 2 shallots (halved)
  • 1 lemon, thinly sliced




Marinate the chicken in 2 tbsp oil, salt, pepper, saffron (mix 1 tsp ground saffron and 2 tbsp hot water and let sit for about 5 minutes), lemon juice, blood orange juice and zest and let it marinate for 6 hours to overnight.

Preheat oven to 425 degrees F. Place chicken in a cast iron pan by itself and place in the oven to brown for about 15 minutes. Next, remove the chicken from the oven and add the two halves of a garlic bulb, shallots, potatoes, blood orange halves, and sliced lemons. Return the pan to the oven and let everything roast for about 40 minutes.

Serve with Life-altering beet hummus and Grain-Free za’atar flatbreads and enjoy!




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