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Heat the oven to 220C (200C fan)/425F/gas mark 7.
Put the oil in a large ovenproof casserole for which you have a lid, set it over a medium heat, then gently fry the shallots for 10 minutes, until soft and golden.
Add the garlic, oregano, paprika and saffron, and fry, stirring, for a minute more.
Season the chicken all over, inside and out, put it on top of the onions, then transfer to the oven and roast uncovered for 15 minutes.
Pour in the white wine and stock, cover the pot and return it to the oven.
Turn down the heat to 200C (180C fan)/390F/gas mark 6 and roast for another 45 minutes to an hour, until the chicken is cooked through.
Uncover the pan, stir in the beans and roast uncovered for a further 10 minutes, until the skin of the chicken is golden and crisp.
Meanwhile, put all the mojo ingredients in a blender, season generously, then blitz or pulse to a coarse paste.
Lift the chicken out of the pan and on to a warm platter to rest for 10 minutes.
Pour any resting juices back into the bean pan, then simmer the beans over a low heat for five to 10 minutes, until they start to break down and thicken the juice.
Carve up the chicken and serve with the juicy beans and spoonfuls of the hazelnut mojo verde.