Roast Chicken with Sticky Pomegranate
Ingredients
3 tbsp of olive oil
2 tsp of honey
2 chicken legs, shredded
3 tbsp of pomegranate molasses
2 red onions, cut into wedges
1 lemon, cut into wedges
2 tbsp of sumac
700 g of potatoes, peeled and cut into quarters
80 large handful of pomegranate seeds
50 g of flat leaf parsley, roughly chopped
4 servings
Calories~525 kcal
Protein~20 g
Carbs~59 g
Fat~24 g
Fiber~8 g
Sugar~16 g
Total recipe
Calories~2,100 kcal
Protein~80 g
Carbs~235 g
Fat~95 g
Fiber~30 g
Sugar~65 g
Method
Step 1
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. Mix well and marinate for at least 2 hours or overnight.
Step 2
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.
Step 3
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.
