1.Preheat oven to 220°C (200°C fan forced).
2.Wash chicken under cold running water, pat dry with absorbent paper. Using kitchen scissors, cut along both sides of backbone, discard backbone. Place chicken, skin-side up, on board, using heel of hand, press down on breastbone to flatten chicken.
3.Place potatoes in large baking dish with six of the garlic cloves, oil, thyme and half the salt and pepper, toss to combine.
4.Blend or process remaining garlic with saffron, remaining salt and pepper and extra oil.
5.Carefully separate skin from chicken breast with fingers. Place a tablespoon of saffron mixture under skin, rub into flesh. Rub remaining mixture all over chicken, place chicken on top of potatoes.
6.Roast, uncovered, about 1 hour 10 minutes or until chicken is cooked through and potatoes are golden brown.
Saffron is obtained from the stigmas of the saffron crocus and it is famously the most expensive spice in the world.Note