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

Recipe From What's For Lunch, Honey?

Inspired by Yotam Ottlenghi

Roasted Chicken Quinoa Salad (0405)

Prep Time: 10 minutes

Total Time: 60 minutes

Serves: 6


  • 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


  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)


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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