Roast Chicken with Saffron and Lemons

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1. 1Step 1: Heat oven to 400°.
2. 2Step 2: Heat an 8" skillet over medium.
3. 3Step 3: Cook saffron until lightly toasted and fragrant, 1–2 minutes; let cool and transfer to a mortar and pestle.
4. 4Step 4: Add salt and peppercorns; grind into a coarse powder.
5. 5Step 5: Slide fingers under the skin of chicken breast to create a pocket.
6. 6Step 6: Rub spices over and under the skin, and inside the cavity.
7. 7Step 7: Place rosemary and lemon slices under the skin and inside the cavity.
8. 8Step 8: Tie legs together using butcher's string and tuck wings under back; roast until browned and an instant-read thermometer inserted into thickest part of thigh reads 165°, about 1 hour.
9. 9Step 9: Let rest 10 minutes before carving.