Chicken with Prunes and Pomegranate Molasses: Sticky & Sweet
A sticky-sweet, savory traybake where pomegranate molasses caramelizes on juicy chicken legs while prunes melt into glossy pan juices. Soy, ginger, and mango chutney build depth; potatoes and onions roast right in the same dish for a complete, low-effort showstopper.
Equipment
- Large Mixing Bowl
- Large casserole dish or roasting pan
- Aluminum foil or lid
- Tongs
- Oven
Ingredients
Chicken & Vegetables
- 8 whole chicken legs drumstick + thigh attached (about 2 kg total)
- 16 Charlotte potatoes peeled; waxy potatoes hold shape
- 3 large onions peeled and quartered
Marinade / Glaze
- 120 g pitted prunes adds deep jammy sweetness
- 30 g fresh ginger finely grated
- 100 ml soy sauce for umami base
- 90 ml pomegranate molasses tart & sticky star ingredient
- 1 tbsp maple syrup enhances caramelization
- 120 g sweet mango chutney texture & spiced sweetness
- 1/2 tsp whole black peppercorns lightly crushed
- 20 g oregano sprigs plus extra leaves for garnish
Instructions
- Preheat & prep. Heat oven to 200°C fan / 390°F. Pat chicken dry; peel potatoes and quarter onions.
- Make marinade & assemble. In a large bowl, whisk soy sauce, pomegranate molasses, maple syrup, and mango chutney. Stir in grated ginger, prunes, peppercorns, and oregano sprigs. Add chicken, potatoes, and onions; toss to coat. Tip into a large casserole/roasting dish.
- Initial sizzle (covered). Cover tightly with lid/foil and bake 10 minutes at 200°C fan / 390°F to bring liquids to temperature.
- Slow roast. Reduce heat to 180°C fan / 350°F and roast 2 hours, stirring/basting every 30–40 minutes, until chicken is tender and sauce thickens to a sticky glaze.
- Rest & serve. Remove from oven, gently stir, cover, and rest 15 minutes. Garnish with fresh oregano leaves and serve.
Notes
For extra color, uncover during the final 15 minutes. Swap potatoes for halved baby carrots or add a handful of olives for briny contrast. If the glaze reduces too quickly, splash in a little water or stock and gently stir.