Sticky Saffron Orange Chicken

Chicken

Directions

1. Heat oven to 375F.
2. Pat chicken dry with paper towels.
3. Lay chicken skin side up, on a rimmed baking sheet, drizzle chicken with oil, and season evenly, using 2 teaspoons salt.
4. Roast chicken for 20 minutes (total 45-50 minutes), and using a pastry brush, baste chicken with saffron Sunkist^® orange reduction and pan juices.
5. Roast chicken for another 15 minutes, and brush skin with the remaining saffron orange reduction.
6. Roast until golden, and an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 160F degrees, about 10 minutes more.
7. Garnish chicken with microgreens. Serve chicken with saffron orange reduction.

Saffron Sunkist^® Orange Reduction

Directions

1. Grind saffron in a pestle and mortar* till it transforms to a powder.
2. Transfer saffron powder to a small bowl and add 1 tablespoon hot water.
3. In a medium saucepan, combine Sunkist^® Cara Cara and Sunkist^® Navel orange juice, Sunkist^® lemon juice, shallots, honey, cayenne pepper, salt, and reserved saffron water.
4. Simmer over medium heat, stirring occasionally, until the sauce is thick and syrupy (reduced to about 1½ cups) about 30 minutes.
5. Transfer ⅓ cup of saffron orange reduction into a small bowl. You will use this to baste the chicken quarters.
6. Reserve the rest of the reduction in a separate bowl, to serve with chicken.