Persian Chicken With Pomegranate And Walnuts chicken recipes

3 winter warmer chicken recipes the whole family will love

The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”

Persian Chicken with Pomegranate and Walnuts

Serves: 4



Whole Roasted Chicken with Sumac Seasoning

Whole Roasted Chicken with Sumac Seasoning
Recipe / What’s for Dinner Frances for The Bare Bird

Serves: 4-5



Spice-Encrusted Chicken & Veggies with Avocado Dressing

Spice-Encrusted Chicken & Veggies with Avocado Dressing
Recipe / SoleFire Wellness for The Bare Bird

Serves: 3-4



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3 winter warmer chicken recipes the whole family will love

By: The WellBeing Team

Cook up a feast using The Bare Bird’s antibiotic-free and free-range chicken and dig into these nourishing and delicious recipes. Dinner is sorted!


Prep time

Cook time



  • 1.6kg The Bare Bird Whole Chicken
  • 2 tbsp unsalted butter, cut into small pieces & softened
  • 2 tsp salt, plus extra for seasoning
  • 3 tsp sumac, divided, plus more for serving
  • 2 lemons, halved
  • 1 head garlic, halved
  • 1 bunch Dutch carrots, peeled
  • 3 beetroot peeled & quartered
  • ½ butternut pumpkin, diced
  • 1 sweet potato peeled & diced
  • 250g Brussels sprouts, left whole
  • 1 red onion, quartered
  • ¼ cup olive oil, plus more for drizzling
  • Freshly cracked pepper
  • 1 cup Greek yoghurt
  • Sea salt, for serving


  • Place the chicken in a large roasting pan. Using your fingers, gently separate the skin from the flesh across the breasts and drumsticks.
  • Rub the butter between the skin and the flesh.
  • Rub the salt and 2 tsp of sumac all over the chicken. If time permits, refrigerate the chicken, uncovered, for at least 6 hours and up to overnight.
  • Preheat the oven to 180ºC.
  • Squeeze half of 1 lemon over the chicken and place it inside the cavity along with a half head of garlic.
  • Scatter the vegetables and remaining lemons and garlic around the chicken. Drizzle the vegetables and chicken with the ¼ cup oil.
  • Sprinkle the vegetables with the remaining 1 tsp sumac and season with salt and pepper, tossing until the vegetables are evenly coated.
  • Roast, tossing the vegetables occasionally, until the chicken and vegetables are deep golden and cooked through and the chicken registers 165°F in the thickest part of the thigh, about 1 hour and 15 mins. Allow the chicken to rest for 10 mins before carving.
  • Place yoghurt into a bowl, drizzle with a touch of oil and sprinkle it with the sumac and flaky sea salt. Serve alongside the chicken.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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