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Roasted Free-range Pomegranate Chicken & Spiced Root Veg
Citrusy sumac. Tangy pomegranate molasses. And juicy, British chicken thighs. Need we say more? Whip up this cosy Middle Eastern-style roast, served with Dukkah-spiced chantenay carrots and baby potatoes.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 8 chantenay carrot loose
- 1 tbsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 onion
- 1 courgette
- 6 baby potatoes
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp sumac
- 25g honey
- 2 tbsp pomegranate molasses
- 1 chilli
- 2 garlic clove
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 637
Protein: 38g
Carbs: 64g
Fat: 26g
Ingredients
- 1 onion (use half)
- 1 courgette (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 25g honey (use half)
- 150g British Free Range chicken thighs
- 6 baby potatoes
- 2 tbsp pomegranate molasses (use half)
- 1 tsp sumac (use half)
- 2 garlic clove
- 8 chantenay carrot loose
- 1 chilli (use half)
Nutritional Information
Calories: 772
Protein: 42g
Carbs: 92g
Fat: 26g
Roasted Free-range Pomegranate Chicken & Spiced Root Veg
Citrusy sumac. Tangy pomegranate molasses. And juicy, British chicken thighs. Need we say more? Whip up this cosy Middle Eastern-style roast, served with Dukkah-spiced chantenay carrots and baby potatoes.
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Cooking Instructions
Before you start
- Preheat the oven to 230C / fan 210C / gas mark 8
- Line a baking tray with parchment paper
- Pull out a large bowl
Roast the veg
- Halve the potatoes. Cut the the courgette into batons. Cut the onion into wedges
- Place the potatoes and whole carrots onto the lined baking tray and toss with half the dukkah and 1 tbsp oil. Season with salt and pepper
- Roast for 10 mins
Make the marinade
- Finely chop or crush the garlic. Deseed and finely dice the chilli
- In the large bowl, mix the garlic, chilli (or to taste), pomegranate molasses, honey, sumac and sundried tomato paste
Cook the chicken
- After 10 mins of roasting, remove the tray from the oven. Add the courgette and onion to the potatoes and toss
- Lay the chicken thighs flat onto the lined baking tray and drizzle with half the marinade. Season with salt and pepper
- Roast for 16 mins, until the chicken is cooked through and the veg is soft
- In the final 5 mins, add the remaining marinade to the chicken
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the roasted veg between plates, topped with the chicken. Sprinkle over the remaining dukkah. Spoon over any remaining cooking juices from the tray
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