Zesty Zahtar Roast Chicken and Red Wine Jus

Roast the chicken on the middle shelf of your oven for 60/75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat.
Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks.
Pour enough oil into a deep baking tray to cover the bottom and pop in the oven.

Boil the potatoes for 7-8 mins or until the edges are soft.
When ready, drain in a colander and sprinkle with salt and the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Meanwhile, roughly chop the chives. Trim the carrots and halve any large ones. Halve the chilli lengthways (see ingredients for amount), deseed then finely chop.
In a small saucepan, add the pomegranate molasses, red wine jus paste and water for the sauce (see ingredients for amount).
Pop the pan on medium heat and bring to the boil, stirring continuously. Once boiling, lower the heat and simmer until thickened, 5-6 mins.

While the jus simmers, clean out the (now empty) potato pan and pop on medium heat.
Melt in the butter, then add the carrots, water for the veg and sugar (see ingredients for both amounts).
Bring to the boil, then cover with a lid or foil and lower the heat. Simmer for 10-12 mins, then remove the lid and add the sugar snaps.
Cook until the liquid has evaporated and the veg is glazed, 3-4 mins, stirring occasionally.