Orange Pomegranate Chicken
We’re days away from the Jewish New Year, Rosh Hashanah, and I had to share this festive orange pomegranate chicken right in time for holiday prep.
This hearty recipe is sweet, tart, and packed with flavor. Chicken pieces get cooked over carrots and sweet potatoes in a delicious pomegranate orange marinade then garnished with pomegranate seeds and vibrant herbs.
Whether you need a dish for your holiday table, or want new ways to impress your family with weeknight dinners, this recipe is a must try.
The marinade is made with orange juice, pomegranate molasses and honey, and has sweet notes of cinnamon and zesty sumac. It pairs so well with the tender roasted chicken pieces over a bowl of rice or couscous.
What you’ll need to make pomegranate chicken
Ingredients:
- Bone-in chicken pieces: I used a mix of drumsticks and thighs, with skin
- Sweet potatoes & carrots
- Pomegranate seeds and thyme to garnish
Orange Pomegranate Marinade
- Olive oil
- Pomegranate molasses- a Middle Eastern syrup made of concentrated pomegranate juice
- Honey
- Orange juice + zest
- Spices: cinnamon, paprika, sumac, cumin, salt
- Peel and slice the potatoes and carrots and add them to a large baking dish or braiser pan
- Top with the chicken pieces and add a drizzle of olive oil and sprinkle of salt over everything
- Prepare the marinade by combining all of the ingredients together and mixing until smooth
- Pour the marinade over the chicken and veggies
- Cook covered on 375 F for 1 hour, then uncovered on 425 F for 30-40 minutes
I used my 3.5 qt. braiser pan for this recipe. If you don’t have a braiser pan, be sure the baking dish you use is wide and large enough to fit the veggies and chicken.
To plate this dish, I layer the sweet potatoes and carrots onto my serving platter then place the chicken pieces on top. I spoon all of the extra sauce from the pan over the top of the dish, then garnish with fresh pomegranate arils and thyme.
This recipe is delicious over a bowl of pearled couscous of fluffy rice. I can’t wait for you guys to give it a try!
Other hearty dinner & holiday recipes:
Crunchy Wild Rice with Balsamic Mushrooms
Spiced Peas and Meatballs
Slow-cooked Minute Steak with Dried Fruit
Ingredients
- 6 bone-in chicken pieces I used thighs and drumsticks
- 2 sweet potatoes peeled
- 2 large carrots peeled
- 1/3 cup pomegranate arils
- Olive oil
- Salt
- Fresh thyme
Orange Pomegranate Marinade
- 1/2 cup orange juice
- 1/4 cup olive oil
- 3 tbsp pomegranate molasses, mine was sweetened
- 2 tbsp honey
- 1 tbsp orange zest
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp sumac
- 1/4 tsp cumin
Directions
- Preheat the oven to 375 F
- Slice the sweet potatoes into rounds and roughly chop the carrots. Add them to a large brasier pan or baking dish.
- Add the chicken pieces on top and drizzle lightly with olive oil and small pinch of salt.
- Prepare the marinade in a separate bowl by combining the olive oil, pomegranate molasses, honey, orange zest, and spices together. Whisk well until thick, then slowly mix in the orange juice and continue mixing.
- Once evenly mixed, pour the marinade over the chicken and veggies.
- Pick the thyme leaves off of their sprigs then sprinkle over the pan.
- Cover the pan and cook for 1 hour, then remove the pan from the oven. Remove the lid and baste the chicken with the sauce from the bottom of the pan.
- After 1 hour, raise the oven temperature to 425 F. Continue cooking uncovered for another 30-40 minutes, until the chicken is browned.
- To serve, layer the potatoes and carrots onto your serving platter and top with the chicken pieces. Pour all remaining marinade over the top of the dish, and garnish with pomegranate seeds and thyme.
Yes boneless thighs work well here!
The house smelled so good so I knew it was going to be delicious. I love that it’s a one-pan meal. The sauce was really good. If you don’t live in an area that you can find the pomegranate molasses, you can probably find it online.
I’m so happy you tried it, Roxanne!
Delicious