- 1 small packet saffron threads
- 400ml/14fl oz white wine
- 1 roasting chicken
- 1 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 5 small garlic bulbs
- 5cm/2in piece fresh ginger, peeled and finely chopped
- olive oil
- sea salt
- Preheat the oven to 230C/450F/Gas 8.
- Soak the saffron in a little of the wine. Rub the chicken all over with the pepper and cinnamon and place the chicken in an ovenproof dish.
- Cut the tops off the garlic bulbs so you can see the cloves and arrange them around the chicken with the ginger. Pour a little olive oil into the garlic bulbs and pour the saffron and remaining wine around the chicken. Season the chicken with salt and place in the oven.
- Roast for 20 minutes then lower the oven temperature to 170C/325F/Gas 3 and cook for another 40 minutes, or until the juices run clear and the chicken is cooked through. Baste the chicken and garlic regularly during cooking.