Roast Chicken with Yogurt Sauce and Pomegranate

Method

1. 1Preheat the oven to 210°C, fan.
2. 2Take the chicken and the butter out of the fridge an hour before cooking.
3. 3In a bowl, combine the softened butter with the lemon zest, a little fresh thyme, 1 tbsp olive oil, salt and freshly ground pepper.
4. 4Mix well with a fork.
5. 5Carefully lift the skin off the chicken breast and spread a little of the flavored butter underneath.
6. 6Spread the rest of the butter over the outside of the chicken, then sprinkle with a little salt and freshly ground pepper.
7. 7Place the chicken breast side up on a rack in a roasting pan and roast for 20 minutes.
8. 8Lower the oven to 180°C and roast for about another 60 minutes.
9. 9To check that the chicken is done, pierce a thigh: if the juices run clear, it’s ready. If they are pink, roast for another 10 minutes.
10. TipRoast chicken needs about 20 minutes per 500 g.
11. 10Take the chicken out of the oven and let it rest for 10 minutes in a clean pan while you make the yogurt sauce.
12. 11Crush the garlic and mix it in a bowl with the lemon juice, 2 tbsp olive oil, the yogurt and a pinch of salt and pepper.
13. TipFor more of a kick, add a pinch of red pepper flakes to the yogurt sauce.
14. 12Cut the chicken into portions and arrange them on a platter.
15. 13Top with the yogurt sauce, the juices from the chicken and the pomegranate seeds.
16. 14Serve the roast chicken with yogurt sauce and pomegranate right away, with white rice or a green salad.