Roasted Free-range Pomegranate Chicken & Spiced Root Veg

Serving size

1 person 2 people 4 people

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	637Kcal
	463kJ	2665kJ
Fat	4.4g	26g
of which saturates	1.0g	5.8g
Carbohydrates	11g	64g
of which sugars	5.6g	32g
Protein	6.7g	38g
Salt	0.15g	0.86g
Fibre	1.5g	8.7g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	772Kcal
	415kJ	3228kJ
Fat	3.4g	26g
of which saturates	0.8g	5.9g
Carbohydrates	12g	92g
of which sugars	4.7g	37g
Protein	5.4g	42g
Salt	0.12g	0.95g
Fibre	1.6g	13g

Back

High protein 6 plants Low sat fat

Roasted Free-range Pomegranate Chicken & Spiced Root Veg

Prep time: 15 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Poultry

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.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

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