Cat Coras Saffron Honey Roasted Chicken Recipes

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

Steps:

• Preheat oven to 400 degrees. Rinse the chicken and pat it dry with paper towels. Place the chicken on a rack set in a roasting pan.
• Melt 2 T. of butter in a small saucepan. Drizzle the butter over the chicken with a little bit at a time, rubbing and turning the chicken so it's evenly coated on every side. Don't wash the saucepan. Sprinkle the chicken with kosher salt.
• Roast the chicken, breast side up, for 20 minutes; turn the chicken and roast for 10 more minutes. Meanwhile, pour the honey and water into the remaining butter. Add the saffron; heat over low heat until thin enough to brush over the chicken. Turn the chicken breast side up. With a pastry brush or a clean paper towel, brush the mixture over the chicken. Roast for 10 to 15 minutes, or until an instant-read thermometer registers 170 degrees when inserted into the widest part of the thigh without touching the bone. Remove the chicken from the oven and let rest for 10 to 15 minutes before carving.