Roast chicken in any guise tends to grab my attention and this ruby red, glistening one is rather easy to prepare. If you haven’t used pomegranate molassses before it is a worthwhile store cupboard ingredient. I use it mainly in beetroot hummus, where it adds both sweet and slightly sour notes, but it is its thick treacle-like consistency that makes it an ideal glaze for meats, particularly chicken.

Ingredients

  • 1 large free-range chicken, spatchcocked (ask your butcher to do this for you)

  • 6 tbsp pomegranate molasses, plus extra for brushing

  • 4 garlic cloves
  • 
1 red chilli, finely chopped

  • 300g cooked bulgur wheat
  • Sea salt and freshly ground black pepper
  • For the roasted vegetables:
  • 2 carrots, cut into bite-sized pieces
  • 2 parsnips, cut into bite-sized pieces
  • 2 red onions, root left intact, sliced thinly
  • 
3 tbsp olive oil
  • 
Sea salt and freshly ground black pepper

Method

Roast chicken in any guise tends to grab my attention and this ruby red, glistening one is rather easy to prepare. If you haven't used pomegranate molassses before it is a worthwhile store cupboard ingredient. I use it mainly in beetroot hummus, where it adds both sweet and slightly sour notes, but it is its thick treacle-like consistency that makes it an ideal glaze for meats, particularly chicken.

  1. Place the chicken in a resealable bag with the pomegranate molasses, garlic and chilli. Season with salt and pepper and mix the chicken in the bag so that it’s completely coated. Place in the fridge to marinate for at least 2 hours, preferably overnight.
  2. When you are ready to cook, preheat the oven to 200°C (180°C fan) and prepare the vegetables.Tip the carrots, parsnips and red onions into a large roasting tray and drizzle with the olive oil. Season with salt and pepper and toss to coat. Make space in the centre of the tray and add the chicken along with the marinade.
  3. Roast in the oven for 50 minutes to 1 hour, or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the thigh.The vegetables should also be tender at this stage.About 10 minutes before the end of the cooking time, brush the chicken with pomegranate molasses and return to the oven.
  4. Remove the chicken to a chopping board and cover with foil.Add the cooked bulgur wheat to the roasted vegetables in the tray and toss to coat in all the juices.
  5. Cut the chicken into breast, thigh, leg and wing portions and place on top of the bulgur wheat. Serve the whole tray straight to the table for your guests to help themselves.