Roasted Chicken with Pomegranate and Tomato Salsa with Jason's Hill Merlot

Serves: 4 | Prep Time: 20 minutes | Cook Time: 1 hour

Ingredients for the Roasted Chicken:

• 1 whole chicken (about 1.5 kg) or 4 chicken quarters
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and black pepper, to taste
• Juice of 1 lemon
• Fresh thyme sprigs (optional)

Ingredients for the Pomegranate & Tomato Salsa:

• 1 cup cherry tomatoes, halved
• ½ cup pomegranate seeds
• ¼ red onion, finely chopped
• 1 small handful of fresh coriander (cilantro), roughly chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar or lemon juice
• Salt and pepper, to taste

1. Prepare the Chicken

• Preheat the oven to 200°C (400°F).
• Place the chicken on a baking tray lined with parchment paper.
• In a small bowl, mix olive oil, smoked paprika, cumin, oregano, garlic powder, salt, pepper, and lemon juice.
• Rub the spice mixture all over the chicken, ensuring it’s evenly coated.
• If using fresh thyme, tuck a few sprigs under the skin or around the chicken for extra flavour.

2. Roast the Chicken

• Roast for 45–60 minutes, depending on the size of the chicken, or until golden brown and the juices run clear when pierced.
• Baste the chicken with its juices halfway through for extra crispiness and moisture.
• Once cooked, remove from the oven and let rest for 10 minutes before carving.

3. Make the Salsa

• In a bowl, combine cherry tomatoes, pomegranate seeds, red onion, and coriander.
• Drizzle with olive oil and vinegar or lemon juice.
• Season with salt and pepper, then toss gently to combine.

4. Serve

Slice the roasted chicken and place on a platter.
Spoon the fresh pomegranate and tomato salsa over the top or serve it on the side.
Garnish with extra coriander or pomegranate seeds for a festive touch.