In a bowl, mix olive oil, salt, black pepper, ground cumin, garlic powder, and paprika. Rub this mixture all over the chicken and let marinate for at least 30 minutes.

Prepare Cumin Yogurt

In a separate bowl, combine yogurt, ground cumin, lemon juice, and salt. Mix well and set aside.

Roast Carrots

Preheat the oven to 400°F (200°C). Toss the Nantes carrots with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Prepare Sunchokes

Clean and slice the sunchokes. Toss with olive oil, salt, and black pepper. Roast in the oven for 20-25 minutes until golden and tender.

Make Pomegranate Salsa Verde

In a bowl, mix chopped parsley, pomegranate seeds, olive oil, lemon juice, and salt. Stir well to combine.

Grilling

Grill the Chicken

Preheat your grill to medium-high heat. Place the marinated chicken skin-side down on the grill. Cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C).

Serving

Plate the Dish

Serve the grilled chicken with a side of roasted Nantes carrots and sunchokes. Drizzle with cumin yogurt and top with pomegranate salsa verde.