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:

1. In a small bowl mix together the garam masala, saffron, lemon juice, water, olive oil and garlic.

2. Place the chicken on a roasting tray and arrange the onions and carrots around it.

3. Rub the chicken with the spice marinade and leave to marinate in fridge for 4-8 hours.

4. Preheat the oven to 190 degrees C. Place the roasting tray with the chicken in the oven and roast gently for 35-40 minutes.

5. In the meantime, mix together the hazelnuts with the honey and rosewater into a paste-like mixture.

6. 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.

7. 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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