Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Ingredients (14)

• 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 3/4 cup (100 g) unskinned hazelnuts
• 3 1/2 tablespoons (70 g) honey
• 2 tablespoons rose water
• 2 green onions, coarsely chopped