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Pomegranate and Clementine Chicken

Pomegranate and Clementine Chicken

Brought to you by: OcadoLife
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Just bring this dish to the table and let everyone help themselves. Afterwards, there's less washing up. What's not to like about this one-pot meal?
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  • 1 whole free range chicken
  • 4 clementines
  • 3 lemons, 1 for the chicken, the juice of 2 for the pomegranate molasses
  • 1 tsp sumac
  • 1 tsp ground allspice
  • 1 whole garlic bulb
  • 2 whole fennel bulbs
  • 10g thyme
  • 1 tbsp olive oil
  • 400ml pomegranate juice
  • 80g granulated sugar


Step 1

Heat the pomegranate juice and the juice of the lemon in a pan over a low heat until it starts to simmer.

Step 2

Stir the sugar through slowly until it has completely dissolved.

Step 3

Turn the heat up to reduce the mixture, until thick and syrupy - this should take about 20 minutes. The set aside to cool.

Step 4

To make the hicken, preheat the oven to 220C/Gas 7. Chop the fennel into thick wedges and slice the celementines, half the lemon and half the garlic bulb.

Step 5

Lay the chopped fennel, clementines and half of the lemon and garlic bulb in a large roasting tin and drizzle with the olive oil. Season to taste.

Step 6

Place the chicken on top of the fruit and vegetables and brush 2 tbsp of the molasses over the chicken skin and inside the cavity. Place the remaining lemon and garlic inside the cavity, along with the thyme, and sprinkle the chicken and vegetables with the allspice, sumac and a little salt and pepper.

Step 7

Roast for 20 minutes then turn down to 190C/Gas 5 and roast for about an hour, basting with the juices every so often. If the skin starts to look too dark, cover loosely with foil to avoid over-caramelising. Check the chicken is cooked by piercing the thickest part of the flesh behind the thigh - if the juices run clear, then chicken is cooked.

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