Roasted Rainbow Saffron Artichoke Chicken

The chicken breast in this dish comes out fork tender thanks to marinating it in lemon juice and zest. The bell peppers roast down to add a perfectly sweet richness, and the saffron adds an earthy and floral profile. This recipe uses frozen artichoke hearts, so you don’t have to wait for artichoke season, or mess with cutting artichoke hearts out, so this one pan, layered meal comes together quickly.

If you have never used saffron, you may get a little sticker shock on the price. Only a small part of the saffron flower is used, and it takes 75,000 saffron flowers to produce one pound of saffron spice. The stigma of the flower is hand plucked to harvest, and this plant is a bit finicky as far as where, when, and under what conditions it will grow. Luckily, only a very small amount is needed for this dish to give unique flavor and a golden color to any dish you use it in.

I like to use organic chicken breasts. They are smaller, and more tender than conventional. I slice the chicken breasts into thirds so the marinade will have more contact, and the acid in the lemon juice and zest can tenderize the chicken.

Roasted Rainbow Saffron Artichoke Chicken

Serves 4-6

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Ingredients

3 pounds boneless skinless chicken breasts

Zest and juice of one lemon

1 tsp fine sea salt, plus additional

¼ cup extra virgin olive oil, divided

3 cups thin sliced bell peppers

½ cup loosely chopped fresh basil leaves

10 oz bag frozen artichokes hearts

¼ cup grated Parmigiano Reggiano

1 tsp ground black pepper

1 tsp saffron

Procedure

-Preheat oven to 350 degrees F convection roast

-Slice chicken breasts into 1/3 strips

-In a 9×12 baking dish, mix zest and juice from one lemon, 1 tsp fine sea salt, and 2 tbsp of extra virgin olive oil

-Add sliced chicken breasts, turn to coat, refrigerate, and allow to marinate for 2-4 hours

-Evenly layer the bell peppers over the chicken, then basil, then artichoke hearts

-Sprinkle with ¼ cup Parmigiano Reggiano, then sea salt and pepper, then saffron

-Drizzle with remaining 2 tbsp extra virgin olive oil

-Bake on center oven rack for 30 minutes, or until chicken achieves an internal temperature of 165 degrees F

-Serve over pasta, rice or as is