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Roasted Chicken with Pomegranate and Harissa Carrots

Roasted Chicken with Pomegranate and Harissa Carrots

Roasted Chicken is a crowd-pleasing classic and perfect for entertaining because the oven does all the work! It's served with a delicious spice rub and fresh pomegranate, coriander and almonds for colour and crunch. 

Course Dinner
Keyword Simple Dinners
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people


  • 1 free range chicken, butterflied (about 1.6kg)
  • 1 tablespoon sumac
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • Cayenne pepper, to taste
  • 1 tablespoon harissa paste
  • 1 tablespoon pomegranate molasses
  • 1-2 tablespoons olive oil
  • Plenty of Salt & pepper

Harissa Carrots

  • 1 bunch baby carrots, washed and greens chopped
  • 2 tablespoons olive oil
  • 1 tablespoon harissa paste
  • 1 teaspoon paprika
  • Salt & pepper

To serve

  • Pomegranate molasses, extra, to drizzle
  • 1 fresh pomegranate
  • 1 bunch Coriander
  • 1/4 cup flaked almonds, toasted in the oven
  • 1/2 cup feta, crumbled
  • Cous cous, made according to packet instructions


  1. Take the chicken out of the fridge about 30 minutes before you plan to cook it. Preheat the oven to 220°C (425°F).
  2. In a small bowl, mix together the sumac, paprika, garam masala, cayenne pepper, harissa paste, pomegranate molasses and olive oil with some salt and pepper. Stir to combine. Rub the spice mix all over the butterflied chicken and place into a skillet or a roasting dish.
  3. Meanwhile, arrange the carrots on a flat baking sheet. Stir together the olive oil, harissa, paprika, salt and pepper. Using a pastry brush, coat the carrots evenly in the harissa oil mixture.
  4. Place the chicken and carrots into the oven and bake for 35-40 minutes until golden and cooked through. Check it at the 20 minute mark and rotate the trays. If the chicken is browning too quickly, cover it loosely with foil. The carrots may be done sooner if they are very small.
  5. To serve, drizzle the chicken with extra pomegranate molasses and top with fresh pomegranate, coriander and flaked almonds. Transfer the carrots to a serving dish and drizzle with pomegranate molasses, and top with pomegranate and crumbled feta. Serve immediately with cous cous.