Roasted Chicken with Jasmine Petal Garam Masala, Saffron, Hazelnuts and Honey

Recipe From What's For Lunch, Honey?

Inspired by Yotam Ottlenghi

Prep Time: 10 minutes

Total Time: 60 minutes

Serves: 6

Ingredients:

1 large organic chicken
2 onions, cut into quarters
2 carrots cut in large pieces
4 garlic cloves, crushed
4 tablespoons olive oil
1 tablespoon Masala Monsoon Jasmine Petal Garam Masala
Generous pinch of saffron strands
2 lemons - 1 juiced 1 cut in slices
2 teaspoons course sea salt
100 g unskinned hazelnuts, sliced and toasted until brown
70g raw honey
12 tablespoons rosewater

Method:

In a small bowl mix together the garam masala, saffron, lemon juice, water, olive oil and garlic.
Place the chicken on a roasting tray and arrange the onions and carrots around it.
Rub the chicken with the spice marinade and leave to marinate in fridge for 4-8 hours.
Preheat the oven to 190 degrees C. Place the roasting tray with the chicken in the oven and roast gently for 35-40 minutes.
In the meantime, mix together the hazelnuts with the honey and rosewater into a paste-like mixture.
Remove the chicken from the oven and spread the paste generously over the chicken and continue to roast for another 8-10 minutes until the nuts are gorgeously brown.
Transfer the chicken to a serving platter arranging the vegetables around it and serve with a quinoa tabouleh (recipe below)

Notes

Also arrange mixed olives, hummus and toasted pita breads on the table and a large pitchers of chilled infused water with mint, strawberries and blueberries.

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