Instructions: Preheat the oven to 425 degrees. Place the ginger, garlic, saffron, cilantro, and basil in a small food processor or spice grinder and puree.

Transfer the mixture to a small bowl, add the olive oil and lemon juice and mix well. Starting at the neck end, gently loosen the chicken skin from the meat. Lift the loosened skin and spread the mixture on the meat. Place the lemon slices on top of the herb spread and pat the skin back in place.

Truss together the chicken legs with kitchen twine. Place the vegetables in the roasting pan. Season the chicken all over with the kosher salt and black pepper and place on the vegetables in the roasting pan.

Roast the chicken in the oven for about 15 minutes. Reduce the temperature to 350 degrees and continue roasting until the chicken is cooked through and reaches an internal temperature of 155 degrees (use an instant-read meat thermometer to test) and the juices run clear when the thigh is pierced with a fork, 45 to 50 minutes. Remove the chicken from the oven and let it cool for about 3 minutes before slicing. Slice the chicken and serve hot.

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