SAVANNAH ROAST CHICKEN


 

Soul Food



Diane





1 roasting chicken, skin removed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon saffron
2 garlic cloves, finely chopped
1 shallot, finely chopped
1/2 teaspoon celery seeds
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon liquid smoke
1 tablespoon parsley, finely chopped
1/2 cup water 2 tablespoons butter
1. Season chicken with salt, pepper, saffron, garlic, shallot, celery seeds, sage, thyme, liquid smoke and parsley. To marinate refrigerate for 2 hours.
2. Transfer the chicken to a shallow baking pan and add the water. Place butter on chicken. Cover and bake for 1 1/2 hours at 400 degrees until done. Baste every 30 minutes. Serves 4.