- Pinch saffron (about 15 threads)
- 1/4 cup extra-virgin olive oil
- 2-1/2 teaspoons fresh lemon juice
- 1-1/2 teaspoon mild honey, such as clover
- 1/2 teaspoon freshly grated lemon zest
- 1/4 teaspoon crushed red pepper flakes
- 1 large clove garlic, crushed and peeled
- Kosher salt
- 1/4 cup drained oil-packed sun-dried tomatoes, very coarsely chopped
- 1/4 cup pitted green olives, such as manzanilla
- 1/4 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
- 4 split skin-on bone-in chicken breasts (3 to 3-1/2 pounds)
- Freshly ground black pepper
- Position a rack in the middle of the oven and heat the oven to 425 degrees F.
- Soak the saffron in 2 teaspoons hot water for 5 minutes. In a food processor, puree the saffron and soaking water with the olive oil, lemon juice, honey, lemon zest, red pepper flakes, garlic, and 1/2 teaspoon salt. Add the sun-dried tomatoes, olives, and parsley. Pulse to form a coarsely chopped stuffing (it should be coarser than pesto).
- If any of the backbone is still attached to the chicken, cut it off with poultry shears. Trim off the side flap with rib meat and bones. Use your finger to make a small opening between the skin and the flesh of the breasts. Run your finger under the skin to separate it from the breasts, making a pocket and being careful not to detach the edges of the skin. Stuff the tomato mixture into the pocket, distributing it evenly over the chicken. Pat the skin back in place and season with 1 teaspoon salt and 1/2 teaspoon pepper. Line a heavy-duty rimmed baking sheet with aluminum foil. Roast the chicken on the baking sheet until the juices run clear and a meat thermometer registers 165 degrees F, about 30 minutes.