1 whole chiken
Salt & Pepper to taste
6 tbsp. butter, divided
4 cloves garlic, minced
2-4 tbsp. chicken broth (optional)
4 lemon wedges, to serve
2 tbsp. fresh chopped parsley
1 big pinch saffron
2 tbsp. fresh squeezed lemon juice
1/4 c. honey
Making the sauce: Melt remaining 5 tablespoons of butter in the same skillet the chicken was in over medium heat, scraping leftover chicken bits in the pan with a spatula. Pour in the honey and let it dissolve into the butter while mixing it through. Stir butter, swirling pan occasionally for about 3 minutes or until foam settles. Add lemon juice, stir well to combine all flavors for about a minute until fragrant.
After making the sauce, add the chicken back into the brown butter honey mixture in the skillet. Cook skin side up for 5 minutes in the sauce, while occasionally basting the tops or skin with the pan juices. Reduce heat, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Season with a little more salt and pepper to taste. If the sauce has become very thick, add chicken broth. Sprinkle saffron on top of chicken.
Transfer skillet to oven to broil for 2-3 minutes or until the top is nicely charred. To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices.