Roast chicken thighs with pomegranate molasses

Method

1. Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper. Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time – see Make Ahead).
2. Heat the oven to 200°C/180°C fan/gas 6. Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelised.
3. Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.