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–+ servings
Servings: 4 Servings

Roast Chicken

With Saffron, Hazelnuts, and Honey
Author: Lindhardt og Ringhof
Keyword: Chicken, Dinner
Prep Time: 6 hours
Cook Time: 1 hour 10 minutes
Metric - US Customary

Ingredients

  • 1 pcs. Whole Chicken large
  • 2 pcs. Onion coarsely chopped
  • 45 gram Olive Oil
  • 1.8 gram Ground ginger
  • 2.6 gram Cinnamon ground
  • 1 pinch Saffron large pinch threads
  • 1 pcs. Lemon Juice the juice of 1 whole lemon
  • 50 gram Water cold
  • 100 gram Hazelnuts
  • 70 gram Honey
  • 30 gram Rose Water
  • 2 pcs. Scallion - Spring Onions coarsely chopped (optional)
  • Flake Salt
  • Pepper black

Instructions

  • Divide the chicken into 2 x breast and wing, 2 x thigh and drumstick.
  • Toss the chicken pieces with onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, 2 tsp salt, and a good sprinkle of freshly ground black pepper in a large bowl.
  • Let them marinate for at least 1 hour or overnight in the refrigerator.
  • Preheat the oven to 210°. Spread the hazelnuts out on a baking sheet, and roast them in the oven for 10 minutes until they're lightly colored.
  • Then coarsely chop them and set aside.
  • Transfer the chicken and marinade to a baking dish large enough to hold everything in a single layer.
  • Place the chicken pieces skin-side up and roast in the oven for about 35 minutes.
  • Meanwhile, mix honey, rose water, and nuts together.
  • Take the chicken pieces out of the oven, spoon the nut syrup over them, spreading it evenly to coat the meat.
  • Return the baking dish to the oven and roast the chicken for another 5-10 minutes until the chicken is fully cooked and the nuts are golden brown.
  • Arrange the chicken pieces on a platter and, if desired, garnish with the chopped scallions.