Divide chicken thighs, rinse together with the chicken wings under cold water and dry well.
Finely grind saffron threads in a mortar and pour 25 ml of boiling water over them, cover and let steam for 10 minutes.
Peel, halve and slice the onion.
Rinse the lemons under warm water, dry well and grate the peel.
Squeeze the lemons and add the juice to a baking dish with the onions. Place the chicken pieces on top, add saffron essence, olive oil, finely grated lemon zest, salt and pepper and mix everything well.
Put in the refrigerator for at least 2 hours, or let it marinate overnight. Mix a few times.
The next day, preheat the oven to 200°.
Mix the chicken pieces again and bake in the oven for 60 minutes until the crust is lightly golden.
Cut the preserved lemons in half and serve with them. Serve with Nan-e Taftoon and Salad Shirazi.