One-Pan Saffron Chicken with Vegetables

Instructions

1. Preheat oven to 425°F (220°C). Bloom saffron in warm broth for 10 minutes.
2. Pat chicken thighs dry and season generously with salt, pepper, and paprika.
3. In a large oven-safe skillet or roasting pan, heat 2 tablespoons olive oil over medium-high heat.
4. Sear chicken skin-side down for 5-6 minutes until golden. Remove and set aside.
5. In the same pan, toss potatoes, onion, garlic, and tomatoes with remaining olive oil, thyme, salt, and pepper.
6. Pour the bloomed saffron over the vegetables and toss to coat.
7. Nestle chicken thighs skin-side up among the vegetables. Arrange lemon slices around the chicken.
8. Roast for 35-40 minutes until chicken is cooked through (165°F internal temperature) and skin is crispy.
9. Let rest for 5 minutes, garnish with fresh parsley, and serve family-style.