Step 1

In a small measuring cup or bowl, stir together the lemon juice and saffron threads. Let sit for 5 minutes.

Step 2

Combine the lemon zest, garlic, salt, pepper and yogurt in a medium bowl. Add the saffron/lemon juice and mix together.

Step 3

*Remove ¼ cup of the yogurt and save to serve over chicken.

Step 4

Add the chicken to the yogurt mixture and allow to sit for 2-24 hours to marinate.

Step 5

Preheat oven to 425°F.

Step 6

Place chicken in a shallow baking dish or lined baking sheet, discarding excess yogurt.

Step 7

Bake for 10 minutes, flip, and bake for 10-15 more minutes (15 minutes for large chicken breasts, 10 for smaller), or until an instant read thermometer inserted into the thickest portion of the chicken reads 165°F.

Step 8

Allow chicken to rest for 5 minutes before serving with reserved yogurt sauce.