Chicken legs roasted with white wine butter and saffron ready to enjoy

Chicken legs roasted in white wine, butter and saffron

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 347 kcal


  • 4 larger chicken leg quarters About 1.6 kg
  • 2 tbsp Butter
  • 1 cup white wine
  • 2 medium yellow onions
  • 1/4 tsp Saffron
  • 1/2 tsp cardamon ground
  • 1 tsp Ground pepper
  • 1/2 tsp Himalayan sea salt


  1. Melt the butter in a roasting pan or Pyrex baking dish. A simple trick is to put the pan on top of the stove burner that's also the exhaust for the oven.
    melting butter on top of the stove
  2. Peel the onions and cut off the core. Slice or cut in half and then into quarters.
    Coarsly Chopped Onions
  3. At the onion, spices and the white wine to the pan. (By the way, this was not the cheap wine!)
    villa nova white wine
  4. Prepare the chicken. If you're using chicken leg quarters like I did, there was a lot of extra fat and skin that I cut off prior to cooking.
    Chicken quarters with leg
  5. Place the chicken leg quarters in the pan, bone side down. You won't turn the chicken during cooking so you want the skin side up which will keep the meat moist.
    Chicken quarters with white wine butter and saffron
  6. Grind some more fresh pepper on top of the chicken skin.
  7. Roast in the oven for 35 to 45 minutes. Test for doneness using a meat fork. Insert through the thickest part of the meet until you hit the bone. If the juice comes out clear and yellow it's done. If it's in any way cloudy or pink cook for another five minutes and check again. Below you'll see my first version of the recipe using skinless, bone-in chicken breasts.
    Chicken breast with white wine butter and saffron

Recipe Notes

This recipe will work with whatever your preference, e.g., skinless chicken half breasts (bone in) or boneless & skinless, or any variation of chicken thighs.