Looking to spice up your Sunday roast? This Middle Eastern-inspired roast chicken is just what your taste buds ordered.
Pour the pomegranate juice into a small pan, put on a medium high heat and bubble for 10 minutes or until it has reduced by half and turned into a syrup. Remove from the heat and let cool.
In a bowl, mix together 4 tbsp of the syrup, baharat, cumin seeds, mint, olive oil, orange zest and juice and then season. Rub the chicken with this marinade and leave, covered, in the fridge overnight. If you are preparing on the same day, marinate for at least 1 hour.
Preheat the oven to gas 6, 200°C, fan 180°C.
Bring the chicken to room temperature. Put in a large roasting tin, add a splash water to the base, cover tightly with foil and roast for 45 minutes. Remove the foil, baste with the juices and roast for another 20-30 minutes until the meat is cooked through and the juices run clear.
Slice the chicken and pour the juices over. Serve with a bulgar wheat, feta and pomegranate salad.
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