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.