- 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
✓ High Protein
|Nutrient||Per 100g||Per serving|
|Saturated Fat (g)||1.1||4.5|
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A delicious one pan roasted chicken with a sticky marinade. Simply serve with some greens.
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.