Chicken with Pomegranate and Coriander Pesto
Equipment
- roasting tray
Ingredients
- 1 whole chicken cut into 8 pieces
- 1 tbsp smoked paprika
- 2 red onions quartered
- 3 carrots cut into chunks
- 1 tbsp thyme
- 2 tbsp olive oil
- 500 g baby potatoes
- 1 clove of garlic
- ½ tbsp rosemary
- Salt and pepper
- 1 pomegranate
- 4 tbsp coriander pesto to drizzle
Method
- Preheat the oven to 200°C/ 400˚F/Gas Mark 6.
- Place the chicken, smoked paprika, onions, carrots, thyme in a bowl and drizzle with olive oil, salt and pepper.
- Toss the chicken and vegetable to coat and transfer in a roasting tray surrounded by the vegetables.
- Roast for 30 minutes or a little linger if required until cooked through.
- Meanwhile, bring the potatoes to the boil with 1 clove of garlic and ½ tbsp rosemary and seasoning. Simmer for 20 minutes until softened.
- Remove the chicken from the oven, toss the potatoes into the tray and drizzle with pesto. Pop pomegranate seeds over to give a lift to the chicken.
- Serve immediately with a seasonal salad.
