serves
4-6
prep
20 minutes
cook
50 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
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
- 300 g bulgur wheat, cooked
- sea salt and freshly ground black pepper
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
Marinating time: 2 hours - overnight
Instructions
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
