Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

 

This was delightful. Particularly the potatoes. While I had used pomegranate molasses before,  I hadn't anticipated liking this as much as I did. I think the difference is in the quality of the molasses. Previously, I had used an economical version, which was much to sweet, much too sticky. I highly recommend splurging on a higher quality ingredient.

Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses
Milk Street

1/4	olive oil
2 tsp	pomegranate molasses
1 T	allspice
1 tsp	coriander
3/4 tsp	cinnamon
1/8 tsp	cardamon
	salt and pepper
3 lb	chicken, bone-in, skin on, trimmed and patted dry
1 1/2 lb	potatoes, unpeeled, in 1 1/2" wedges
8 cloves	garlic, peeled
	parsley, to serve

In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt and ¼ teaspoon pepper.

Put chicken and potatoes on a large tray. Toss with the sauce. Add garlic cloves.

Heat the oven to 450°F. Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.

Serve as-is, or proceed with the next step to make a jus.

Using tongs, transfer the chicken and potatoes to a platter, leaving the garlic on the baking sheet. With a fork, mash the garlic until relatively smooth. Carefully pour ¼ cup water onto the baking sheet, then use a wooden spoon to scrape up the browned bits.

Taste the sauce and season with salt and pepper, then pour over the chicken and potatoes. Drizzle with additional pomegranate molasses and sprinkle with parsley.