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Roast Chicken with Saffron, Hazelnuts, and Honey

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This aromatic roast chicken with saffron, hazelnuts and honey is a sophisticated take on a classic poultry dish. Infused with the warm, earthy notes of cinnamon and ginger, the chicken is marinated to ensure every bite is succulent and full of flavour. The addition of rose water provides a delicate floral undertone, which balances beautifully against the savoury depth of the saffron and the sharpness of fresh lemon juice.

As a high-protein main course, this dish is both nutritious and deeply satisfying, making it an excellent choice for a weekend lunch or a celebratory dinner. The honey-glazed hazelnut crust adds a wonderful texture and golden finish that pairs perfectly with simple sides like couscous or roasted root vegetables. It is a fragrant, homemade meal that brings a touch of Middle Eastern inspiration to your kitchen.

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Ingredients for Roast Chicken with Saffron, Hazelnuts, and Honey

  • 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh

  • 2 onions, coarsely chopped

  • 4 tablespoons olive oil

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • a generous pinch of saffron threads

  • juice of 1 lemon

  • 4 tablespoons cold water

  • 2 teaspoons coarse sea salt

  • 1 teaspoon freshly ground black pepper

  • scant 110g / 100 g unskinned hazelnuts

  • 3 1/2 tablespoons / 70 g honey

  • 2 tablespoons rose water

  • 2 spring onions, coarsely chopped

How to make Roast Chicken with Saffron, Hazelnuts, and Honey

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  1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least an hour, or overnight in the fridge.

  2. Preheat the oven to 191°C / 190°C. Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.

  3. Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.

  4. While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nuts paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.

  5. Transfer the chicken to a serving dish and garnish with the chopped spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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