Zubereitung

1. 1

   Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.

2. 2

   Smash to a paste.

3. 3

   Add 3 tablespoons olive oil and stir to combine.

4. 4

   Rub chicken all over with paste, including between skin and breast meat.

5. 5

   Place on tray or platter, skin side up and cover loosely with plastic wrap.

6. 6

   Refrigerate at least 2 hours and up to 6 hours.

7. 7

   Remove from refrigerator 30 minutes before roasting.