Roast Butterfly Chicken with Pomegranate Lemon Garlic & Mint

2.8/5 rating (8 votes)
  • Serves: 4-6
  • Prep Time: 25 mins
  • Ready in: 1 hour 20 mins
  • Difficulty: Moderate
  • Print Recipe:
Roast Butterfly Chicken with Pomegranate Lemon Garlic & Mint

Roast chicken is always a winner but once you add lemon, mint and pomegranate to it, it takes it to a whole new level, delicious.

Ingredients

  • juice 2 lemons
  • 2 tbsp olive oil
  • 4 cloves garlic, very finely pasted
  • salt and freshly milled black pepper
  • 1 x 1kg (2.2lb) chicken, roughly
  • For the Glaze
  • finely grated zest from the 2 lemons above
  • 4 tbsp pomegranate molasses
  • 5 tbsp any vinegar
  • 1 tbsp cornflour or arrowroot
  • For the Cous Cous
  • 150g large cous cous, cooked and drained
  • juice and finely grated zest 2 large lemons
  • 4 tbsp extra virgin olive oil
  • 4 tbsp pomegranate molasses
  • ½ small red onion, very finely chopped
  • salt and freshly ground black pepper
  • 4 tbsp finely chopped fresh mint
  • 6 cloves garlic, peeled and chopped but fried until crisp and brown
  • pomegranate seeds

Method

  • Pre heat the oven to 200C gas 6.
  • Using a sharp chopping knife cut the backbone out of the chicken, by sliding the knife in the cavity and to one side of the spine. Press down sharply and cut through. Repeat the other side of the spine and remove completely.
  • Then open the chicken up and press flat, then place in a baking tray.
  • Mix the lemon juice, olive oil, garlic and salt and pepper together well.
  • Rub the marinade all over the chicken and rub in well.
  • Add a small glass of boiling water to the tray and cover with foil and pop in the pre-heated oven for 40 minutes.
  • Meanwhile, mix the ingredients together well for the glaze.
  • Next, place the cous cous into a deep bowl and add everything apart from the crispy garlic.
  • Really mix well and season well with salt and pepper.
  • At the 40 minutes stage, remove the check and check if cooked. If ready turn the heat up to 230C Gas 8.
  • Paint over the glaze and return to the hot oven to brown well for say 15-20 minutes. Once cooked wrap well in foil and leave for 30 minutes.
  • Serve the cooked chicken in big chunks with the salad.
  • Top with fresh pomegranate seeds and crispy garlic sprinkled over.

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