Also part of Allyson's "It's All Greek" Cooking Series, this delicious Roast Chicken Recipe is as simple as it is crowd-pleasing.
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1 Chicken (2½ to 3 pounds)
Unsalted Butter (about ½ stick)
Kosher Salt
¼ Cup Honey
2 Tbs. Water
½ tsp. Saffron Threads

METHOD: Preheat oven to 400 degrees F.

Rinse chicken and pat dry with paper towels. Place chicken on rack in roasting pan.

Melt butter in small saucepan. Drizzle some butter over chicken, a little at a time, rubbing and turning until chicken is evenly coated on every side. Don‘t wash saucepan. Sprinkle chicken with salt.

Roast chicken, breast side down for 30 minutes, then turn chicken and roast for 20 more minutes.

Meanwhile, pour honey and water into remaining butter. Add saffron and heat over low heat until thin enough to brush over
chicken. With pastry brush or clean paper towel, brush honey mixture over chicken. Roast for another 15 to 20 minutes, or until
instant-read thermometer registers 170 degrees when inserted into thickest part of thigh without touching bone.

Remove chicken from oven and let rest for 10 to 15 minutes before carving and serving.