1 tablespoon kosher salt, plus more to taste
1 teaspoon ground sumac, plus more for garnish
½ cup pomegranate molasses, divided
½ cup extra-virgin olive oil, divided
6 chicken legs (about 5 pounds)
2 bunches rainbow carrots with leaves (about 2 pounds)
1 small rainbow radish, halved and thinly sliced
1 tablespoon lemon juice
Flaky sea salt, for garnish
Pomegranate seeds, for garnish (optional)
In a large bowl, whisk together the buttermilk, kosher salt, sumac, ¼ cup of the pomegranate molasses and 2 tablespoons of the olive oil. Add the chicken legs and toss well to coat. Cover and refrigerate overnight. The next day, preheat the oven to 425°F. Remove the leaves from the carrots and rinse well, reserving 1½ cups of tender leaves. Chop the carrots into 1-inch pieces and place in a medium bowl with ¼ cup of the olive oil and 2 tablespoons of the pomegranate molasses. Season with salt, then toss to coat. Transfer the carrots to a sheet pan and roast until they get just a hint of color, 15 minutes. Drain the marinated chicken and nestle each leg in between thecarrots on the pan. Return the pan to the oven and cook until the chicken is golden brown and cooked through, 40 to 45 minutes. Remove from the oven and let rest for 5 minutes. Meanwhile, in a small bowl, toss the reserved carrot leaves and the rainbow radish with the remaining 2 tablespoons olive oil and the lemon juice. Season with salt. Cut the chicken legs at their joints to divide the thighs and the drumsticks, then transfer to a platter with the carrots. Drizzle with the remaining 2tablespoons pomegranate molasses, then top with the dressed carrot leaves and radish. Garnish with sumac, flaky salt and pomegranate seeds, then serve.