• 4 chicken legs, or 1 whole chicken, jointed
• 1 tbsp honey
• 2 red onions, each peeled and cut into eight wedges, and tossed in a little olive oil
• Seeds from ½ pomegranate
• Salt
• Parsley
Method
• Preheat the oven to 400 degrees. Rub the chicken with honey and a pinch of salt, and put in a large roasting tin surrounded by the onions in a single layer.
• Roast for 25 mins. Serve the chicken and onions with a generous helping of Sacla Wild Garlic Pesto, and a scattering of pomegranate arils, and top with some fresh parsley.
In partnership with Sacla Wild Garlic Pesto
Assist and Food Styling: Madeleine Landry
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