A delicious one pan roast chicken with pomegranate coated in a sticky marinade. Simply serve with some greens.
There are times when Sunday dinner needs to be finessed; lifted out of the ordinary and given a fresh twist. This recipe does that and delivers a rich, indulgent alternative to that tired old, overcooked bird.
Ingredients
2kg chicken joints
3tbsp olive oil
3tbsp pomegranate molasses
2 red onions, cut into wedges
1 lemon, cut into wedges
2tbsp ground sumac
700g potatoes such as Maris piper or King Edward, peeled and cut
80g pomegranate seeds
50g flat leaf parsley, roughly chopped
Roast chicken with pomegranate – method
Place the chicken pieces in a large bowl with the olive oil, pomegranate molasses, red onions, lemon, sumac and a good sprinkling of sea salt and ground black pepper. Toss everything together well and marinade for at least 2 hours but preferably overnight.
When ready to cook preheat the oven to 180C/fan 160C/gas 4. Tip the chicken and all the marinade ingredients out into a large roasting tin and add the potatoes. Place in the oven to roast for 45 minutes until the chicken has turned sticky and caramelised and the potatoes are cooked and golden.
Transfer to a large serving platter and scatter over the pomegranate seeds and flat leaf parsley. Serve with any pan juices drizzled over the top.
This recipe for roast chicken with pomegranate is reproduced courtesy of PoppinPoms.com.
For more chicken recipes, visit our food and drink channel.
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