Roast chicken is always a winner; once you add lemon, mint and pomegranate, it takes it to a whole new level, delicious.
Ingredients
- juice 2 lemons
- 2 tbsp olive oil
- 4 garlic cloves, very finely pasted
- salt and freshly ground black pepper, freshly milled
- 1 kg chicken, roughly
For the Glaze
- finely grated zest from the 2 lemons above
- 4 tbsp pomegranate molasses
- 5 tbsp any vinegar
- 1 tbsp cornflour or arrowroot
For the Cous Cous
- 150 g large couscous, cooked and drained
- juice and finely grated zest of 2 large lemons
- 4 tbsp extra virgin olive oil
- 4 tbsp pomegranate molasses
- 0.5 small red onion, very finely chopped
- salt and freshly ground black pepper
- 4 tbsp finely chopped fresh mint
- 6 garlic cloves, peeled and chopped but fried until crisp and brown
- pomegranate seeds
Instructions
- Pre heat the oven to 200C gas 6.
- Using a sharp chopping knife. Cut the backbone out of the chicken by sliding the knife in the cavity and to one side of the spine. Press down sharply and cut through. Repeat the other side of the spine and remove completely.
- Then open the chicken up and press flat, then place in a baking tray.
- Mix the lemon juice, olive oil, garlic and salt and pepper well.
- Rub the marinade all over the chicken.
- Add a small glass of boiling water to the tray, cover with foil and pop in the preheated oven for 40 minutes.
- Meanwhile, mix the ingredients for the glaze.
- Next, place the couscous into a deep bowl add everything apart from the crispy garlic.
- Really mix well and season well with salt and pepper.
- At the 40 minutes stage, remove the chicken and check if it is cooked. If ready, turn the heat up to 230C Gas 8.
- Paint over the glaze and return to the hot oven to brown well for approx 15-20 minutes. Once cooked, wrap well in foil and leave for 30 minutes.
- Serve the cooked chicken in big chunks with the salad.
- Top with fresh pomegranate seeds and crispy garlic sprinkled over.
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Nutrition Facts
Roast Butterfly Chicken with Pomegranate Lemon Garlic & Mint
Amount per Serving
Calories
424
% Daily Value*
Fat
26
g
40
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
60
mg
20
%
Sodium
62
mg
3
%
Potassium
309
mg
9
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
