Take a pinch of saffron crush it to a fine powder with a mortar & pestle, add a few drops of water to it and pour it in the marinade after it cools down. This is to retain the saffron flavour.
Meanwhile make slits all over in the chicken – in the thighs, drumsticks, breasts etc. Rub the chicken with salt and lemon juice leave for 15 mins then marinate the chicken with this masala. Leave for atleast 2 hrs. Preheat to oven to 325 degrees fahrenheit. Put the chicken in a roasting pan add 1/2 a cup of water, tightly close the lid and bake in the oven for 1 hr. After 1 hr change the setting to convection roast & raise the oven temperature to 375 degrees. Roast uncovered for another 20 – 30 mins. Keep basting the chicken every now and then with its own juices so that it remains moist throughout. Remove when nicely roasted. If there are any juices left pour them over the chicken before serving. Serve hot with rice, naan or rumali rotis and enjoy!