This is an easy way to cook chicken and veges in one tray at the same time. This recipe forms part of the September 17 meal planner created in partnership with New World. As a meal extension, leftover roast chicken from this recipe is used to make a nourishing soup.
More ways to use pomegranate molassas
Ingredients
| 1 | Butterflied chicken, or buy 1 whole chicken and butterfly it yourself, see note below (Main) |
| 3 Tbsp | Olive oil |
| 2 tsp | Cajun seasoning |
| 4 slices | Pumpkin, thick wedges (Main) |
| 8 | Shallots, peeled (or 1 large onion cut into 1/8ths) (Main) |
| ⅓ cup | Greek yoghurt (Main) |
| 1 tsp | Grated lime zest, + 1 tsp lime juice (Main) |
| 2 Tbsp | Sliced almonds, toasted |
| 1 Tbsp | Chopped parsley |
| 1 Tbsp | Chopped mint |
| 2 Tbsp | Pomegranate molasses (Main) |
Directions
- Heat the oven to 190C. Line a roasting tray with baking paper. Season chicken on both sides with salt and pepper. Place chicken on tray, skin side up, drizzle with 1 Tbsp olive oil, sprinkle over Cajun seasoning then rub into the skin.
- In a separate bowl toss pumpkin and shallots with remaining olive oil and a little salt. Place around the chicken in a single layer.
- Roast for 50-60 minutes or until chicken is cooked through (test by piercing the thigh with a knife, the juices should run clear, if not cook for another 10 -15 minutes).
- Mix yoghurt, lime zest and juice together, season with salt. Spoon over roast chicken and vegetables, garnish with toasted almonds and fresh herbs then finish with a generous drizzle of pomegranate molasses.
Meal planner extension: Country chicken soup
Use the leftover roast chicken to make a hearty, nourishing soup. Pick off all the remaining chicken meat, and chop. Make a stock with the bones, place in a pot with 6 cups cold water, simmer for 1 hour, strain then add 1 large grated carrot, 1 stick diced celery and 1 can of rinsed and drained white beans or chickpeas. You can also add diced red capsicum, baby peas and/ or sliced mushrooms. Simmer for 10 minutes, season and serve with chopped parsley and slices of toasted, buttered sourdough.
How to butterfly chicken
Place a whole chicken breast side down on a chopping board. Use kitchen scissors to cut down both sides of the backbone and remove it. Turn chicken over so that the skin side is facing up and use the heel of your hand to firmly push down to flatten it out, then trim off any excess fat.
This recipe forms part of the September 17meal plannercreated in partnership with New World.
