Sustaining and comforting, this pomegranate poussin with chickpeas and caramelised veggies provides a good source of carbohydrate, protein, fibre, vitamins and minerals.

An excellent meal for the night before a long ride. Plus, it’s your 7-a-day in one meal.


  • 2 poussins halved
  • 2tbsp olive oil
  • 1tbsp pomegranate molasses
  • ½tsp paprika
  • 1 sweet potato cut into chunks
  • ½ butternut squash cut into chunks
  • 2 turnips cut into chunks
  • small aubergine cut into chunks
  • 1 courgette cut into chunks
  • 1 red pepper cut into chunks
  • 1 green pepper cut into chunks
  • Brussels sprouts
  • 1 red onion thickly sliced
  • 2 garlic cloves peeled
  • 1 red chilli sliced lengthways
  • 1 lemon quartered
  • 10 baby tomatoes
  • ½ chickpeas drained
  • 1 ½tsp ground cumin
  • ½ pomegranate seeds
  • 35g fresh coriander chopped


  • STEP 1

    Preheat oven to 190°C/gas mark 5. Spread molasses over poussin skins, season and add paprika.

  • STEP 2

    Place rest of ingredients, except tomatoes, in a large bowl. Mix in oil and cumin, season and toss with hands to coat. Place poussins in a large roasting tin, skin side up and surround with veg.

  • STEP 3

    Bake for 30mins, scatter over tomatoes and chickpeas and bake for another 10mins. Remove from oven. Scatter over pomegranate seeds and coriander. Serve with chunks of granary bread to mop up the juices.

No poussin? Use eight bone-in chicken thighs instead. You may need to cook for longer, depending on their size.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (