Chicken with Pomegranate and Coriander Pesto

Chicken with Pomegranate and Coriander Pesto

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Course Main Course
Cuisine One Pot Wonder
Servings 4


  • roasting tray


  • 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


  • 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.