This roast chicken is all about bold, bright flavours – tangy pomegranate, warm spices, and a creamy yoghurt marinade that leaves the meat unbelievably juicy and the skin deeply caramelised and crisp. Paired with herby couscous and a fresh, zingy yoghurt sauce, it’s wonderfully fuss-free yet still a stunning centrepiece for any table, especially your Christmas dinner spread.
Ingredients
Chicken
- 1 whole chicken (approx. 1.6-1.8kg)
- 1 cup Re natural probiotic yoghurt
- 1 tbsp sumac
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp pomegranate molasses
- 1 tbsp honey
- 6 cloves garlic, peeled and crushed
- 1 lemon, sliced
- 1 large red onion
- 1 tbsp olive oil
- Salt and pepper, to taste
Pearl cous cous salad
- 1 ½ cups pearl couscous
- 2 ½ cups chicken stock or water
- ½ cup pomegranate arils
- ½ cup chopped pistachios
- ½ cup chopped fresh herbs (mix of mint, parsley, coriander)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Herby yoghurt sauce
- ¾ cup Re natural probiotic yoghurt
- Juice of ½ lemon
- 2 tbsp finely chopped mint and coriander
- Salt and pepper, to taste
To serve
- 1 tbsp pomegranate arils
- 1 tbsp pistachios, chopped
- A handful of fresh herbs
Instructions:
- Place the chicken in a shallow dish and add the yoghurt, spices, pomegranate molasses, honey, salt and pepper. Use your hands to thoroughly coat the chicken in the marinade, getting it into every nook. Cover and refrigerate for at least 1 hour, or overnight for the best flavour.
- Heat the oven to 180°C fan bake. Scatter the onion, garlic cloves and lemon slices into a roasting dish with the olive oil, then place the marinated chicken on top, spooning over any remaining marinade. Roast for about 1 hour 30 minutes, or until the chicken is golden, cooked through, and the juices run clear. Let it rest for 10 minutes before carving.
- While the chicken cooks, bring the stock or water to a boil. Add the pearl couscous, reduce heat and simmer for 10 minutes, until tender. Drain any excess liquid, then fluff with a fork. Stir through the olive oil, lemon juice, herbs, pistachios and pomegranate arils. Season to taste.
- In a small bowl, mix together the yoghurt, lemon juice, herbs, salt and pepper. Add a splash of water if you’d like it to be more drizzle-able.
- To serve, spoon the tray juices over the chicken and scatter with extra pomegranate, pistachios and herbs. Serve alongside the warm pearl couscous salad with a generous spoonful (or drizzle) of the herby yoghurt sauce.
