Roast chicken with saffron, hazelnuts and honey from Ottolenghi - The Cookbook (page 123) by Yotam Ottolenghi and Sami Tamimi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

treay on November 26, 2024

A fantastic recipe that will make it again for sure.
sbackman on September 23, 2024

This was a very good dish, but I did cut the amount of rose water. Makes it very perfumed which I don’t like. I think this dish would be just as good using almonds if you don’t have hazelnuts and perhaps adding golden raisins. I would also cut cooking temp by about 10 minutes; chicken was overcooked and dry. I will try again with a few tweaks.
hlange on November 18, 2023

It's phenomenal and a visually beautiful dish to boot. We all thought this was delicious with complex but delicate and light flavors. Although I made this before only marinating for ~2 hours and it wasn't nearly as good as marinating overnight. I found refreshing it with another tbsp or so of rose water brought any leftovers back to life.
KarinaFrancis on August 23, 2023

Agree with previous reviews this is a great dish. The sauce is delicious!
Melyinoz on April 06, 2022

Just adding my appreciation for this recipe here. I have cooked this numerous times over the years, and it never fails to please.
chawkins on September 19, 2013

Online recipe available here: http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Saffron-Hazelnuts-and-Honey-51184640
Melanie on September 10, 2013

Fantastic tasting chicken dish. I loved the mix of textures in this one.
TrishaCP on July 01, 2013

This was an amazing dish- the fragrances of the rosewater and cinnamon together, with the roasting smells of the hazelnuts and honey, elevated this beyond any other chicken dish I've ever had.
L.Nightshade on June 04, 2011

I followed the recipe exactly, except for cutting the chicken into six pieces as we found the four-piece cut in the other chicken recipe a bit unwieldy. We loved everything about this dish, the smells while cooking, the textural contrasts, the beguiling flavors. I would warn against this dish for people who don't like floral, perfume-like essences in their foods. The rose water is very prevalent in both smell and taste. I loved it. The taste and heady aroma just transported me to an exotic locale.