1

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a large flameproof baking dish with oil.

2

Using kitchen scissors, cut along each side of the chicken’s backbone. Remove and discard backbone. Place chicken, breast-side up, in prepared dish. Using the heel of your hand, press firmly on breastbone to flatten chicken. Trim and discard excess fat around neck and legs.

3

Combine saffron, rind, sea salt and oil in a small bowl. Set aside for 5 minutes. Rub saffron mixture all over chicken. Season with freshly ground black pepper. Bake for 1 hour 10 minutes or until skin is crisp and chicken is cooked through. (The chicken is cooked if juices run clear when thigh is pierced with a skewer.) Transfer to a plate. Cover chicken with foil and set aside to rest for 10 minutes before cutting into portions.

4

Meanwhile, boil, steam or microwave potatoes and combined sugar snap, snow and frozen peas, separately, until tender. Drain.

5

Whisk ¼ cup (60ml) verjuice and cornflour in a jug. Drain and discard fat from baking dish. Place dish over medium heat and add cornflour mixture and remaining verjuice. Cook, stirring, for 2–3 minutes or until sauce has thickened. Serve chicken with sauce, vegetables and lemon wedges.