Preheat the oven to 425 degrees.

In a small bowl, add 2-3 ice cubes to the ground saffron. Let the ice cubes melt completely over the spice to bloom it.

In a bowl, combine the bloomed saffron water, grapeseed oil, citrus zest and juices, salt, garlic powder and pepper. Use a brush to generously cover both chickens with marinade, including the cavities.

Truss the chicken legs with twine and set onto a large, parchment lined baking dish breast-side up.

Place into the oven and roast for 1 hour 15 minutes, basting with the juices every 20 minutes or so.

Serve immediately.