Feel Good

Mid-week meal: Roast chicken with sticky pomegranate

Simply serve with some greens

Written by High Life North
Published 28.07.2021

Serves: 4

Prep Time: At least 2 hours (preferably overnight)


  • 2kg chicken joints
  • 3 tbsp olive oil
  • 3 tbsp pomegranate molasses
  • 2 red onions, cut into wedges
  • 1 lemon, cut into wedges
  • 2 tbsp ground sumac
  • 700g potatoes (we recommend Maris Piper or King Edward), peeled and cut
  • 80g pomegranate seeds
  • 50g leaf parsley, roughly chopped




  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. Toss everything together well and marinade for at least 2 hours, but preferably overnight.
  2. 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.
  3. Place in the oven to roast for 45 minutes until the chicken has turned sticky and caramelised and the potatoes are cooked and golden.
  4. 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.


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