Created by Spinneys
Prep time 20 minutes
Cook time 35 minutes
Serves 8
Cuisine Arabic
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 390
Fat 30g
Protein 23g
Carbs 9g
Sugars 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 200°C, gas mark 6.


Place the chicken in a roasting dish.


Combine the pomegranate molasses, za’atar, ½ tsp of salt and 4 tbsp of olive oil in a small bowl and use the mixture to baste the chicken. Place in the oven and roast for 30-35 minutes.


Finely slice the onion then combine it with the sugar, vinegar and the remaining sea salt in a small bowl. Let it sit, tossing occasionally, for at least 20 minutes.


Meanwhile, in a small bowl or jar, prepare the salad dressing. Finely grate the garlic and combine with the balsamic vinegar and 90ml of olive oil.


Finely slice the watermelon and arrange the slices on a serving platter.


Halve the tomatoes.


Top the watermelon slices with the tomatoes, pickled red onion, olives and dressing. Crumble over the goat’s cheese.


Serve the roast chicken with the watermelon salad.