Gluten-Free, Dairy-Free, Serves 6

• 2 cups full-fat coconut milk
• 1 Tbsp kosher salt
• 1/2 cup pomegranate molasses divided
• 1 tsp ground sumac
• 1/2 cup olive oil divided
• 6 chicken legs
• 2 pounds rainbow carrots with greens
• 1 small rainbow radish halved and thinly sliced
• 2 heads of garlic with the tops cut off
• 1 Tbsp lemon juice
• Flaky sea salt and pomegranate seeds for garnish

Directions:

Into a large bowl, whisk milk, salt, sumac, 1/4 cup molasses, and 2 Tbsp olive oil. Add the chicken legs and toss to coat. Cover and refrigerate overnight. After the chicken has marinated, preheat the oven to 425 degrees F. Remove the greens from the carrots, rinse, and set aside 1 1/2 cups of the leaves. Chop the carrots into 1-inch pieces and place them into a medium bowl with 1/4 cup of olive oil and 2 Tbsp molasses. Season with salt and pepper to taste. Transfer the carrots to a sheet pan and roast for 15 minutes. Drain the chicken and place the legs between the carrots on the pan with the heads of garlic. Return to the oven and cook for 40-45 minutes, or until cooked through. Remove from the oven and let rest for 5 minutes. Meanwhile, in a small bowl, toss the reserved greens, radishes, oil, and juice. Season to taste. Cut the chicken and transfer to a platter with carrots, drizzle with pomegranate molasses, greens mixture, roasted garlic, and pomegranate seeds.