Roasted Chicken with Rose Saffron Sauce


1 large chicken, divided into quarters: breast and wing, leg and thigh
2 onions, coarsely chopped
1/4 Cup Extra Virgin Olive Oil (such as Leccino, Arbequina, Coratina, or Picual)
1 tsp Ginger Powder
1 tsp Sri Lankan Cinnamon
a generous pinch of Saffron Threads
juice of 1 lemon, freshly-squeezed
1/4 Cup cold water
2 tsp Sea Salt Coarse
1 tsp freshly ground black pepper
scant 3/4 Cups unskinned hazelnuts
3-1/2 Tbsp honey
2 Tbsp Rose Water
2 green onions, coarsely chopped


Use a large bowl to toss the chicken with onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Cover the bowl with a kitchen towel and allow to marinate for at least an hour (preferably allow to sit overnight) in the refrigerator.

Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet, and toast in the oven for 10 min, or until nuts are lightly browned. Remove sheet from the oven. Transfer hazelnuts to a chopping board, chop nuts coarsely and set aside.

Remove the marinated chicken from the fridge and transfer the chicken and marinade to a large rimmed baking sheet. Arrange chicken skin-side up, in a single layer, and bake in the oven for about 35 min.

Meanwhile, combine the honey, rose water, and nuts together to form a thick, bumpy sweet paste. Remove the baking sheet from the oven, and spoon a generous glob of honey-nut paste onto each piece of chicken, spreading mixture with the back of the spoon to cover the top surface of the chicken. Return baking sheet to the oven for another 5 – 10 min, until the chicken is thoroughly cooked and the hazelnuts on top have turned golden brown.

Remove baking sheet from the oven, and remove the chicken to a serving platter. Garnish with the chopped green onions.