Pomegranate Roasted Chicken with Potatoes and Onions
- π 2 tablespoons lemon juice
- π« 3 tablespoons olive oil
- πΊ 4 tablespoons pomegranate molasses
- π§ 1 teaspoon kosher salt
- π§ 1 teaspoon onion powder
- π§ 1 teaspoon garlic powder
- πΏ 1 teaspoon dried oregano
- πΆοΈ 1/2 teaspoon black pepper
- πΏ 1/2 teaspoon ground cumin
- πΆοΈ 1/4 teaspoon cayenne pepper
- π 1.5 to 2 pounds chicken pieces (drumsticks and thighs or whole chicken)
- π§ 4 cloves garlic, minced
- π§ 1 large onion, sliced
- π₯ 3 medium potatoes, cut into wedges
This Pomegranate Roasted Chicken with Potatoes and Onions blends the tangy flavor of pomegranate molasses with a medley of aromatic spices. Rooted in Middle Eastern fusion, this main course delight delivers a juicy and flavorful chicken experience. Perfect for family dinners or hosting friends, it's both tantalizing and visually stunning.
This Pomegranate Roasted Chicken with Potatoes and Onions blends the tangy flavor of pomegranate molasses with a medley of aromatic spices. Rooted in Middle Eastern fusion, this main course delight delivers a juicy and flavorful chicken experience. Perfect for family dinners or hosting friends, it's both tantalizing and visually stunning.
Ingredients
π 2 tablespoons lemon juice
π« 3 tablespoons olive oil
πΊ 4 tablespoons pomegranate molasses
π§ 1 teaspoon kosher salt
π§ 1 teaspoon onion powder
π§ 1 teaspoon garlic powder
πΏ 1 teaspoon dried oregano
πΆοΈ 1/2 teaspoon black pepper
πΏ 1/2 teaspoon ground cumin
πΆοΈ 1/4 teaspoon cayenne pepper
π 1.5 to 2 pounds chicken pieces (drumsticks and thighs or whole chicken)
π§ 4 cloves garlic, minced
π§
1 large onion, sliced
π₯ 3 medium potatoes, cut into wedges
Instructions
1- Prepare the Marinade:
- In a large mixing bowl, combine the lemon juice, olive oil, pomegranate molasses, kosher salt, onion powder, garlic powder, oregano, black pepper, cumin, and cayenne pepper.
- Whisk the mixture until fully integrated and smooth.
2- Marinate the Chicken and Vegetables:
- Add the chicken pieces to the bowl with the marinade.
- Toss the minced garlic, sliced onion, and potato wedges into the bowl.
- Mix until the chicken and vegetables are fully coated with the marinade.
- Allow the chicken and vegetables to marinate for at least 30 minutes. For enhanced flavor, consider marinating for several hours or overnight.
3- Cooking:
- Preheat your oven to 400Β°F (200Β°C).
- Transfer the marinated chicken and vegetables to a casserole dish, ensuring an even layer.
- Pour any remaining marinade from the bowl over the dish.
- Bake in the preheated oven for about 1 hour. Baste the chicken and vegetables every 20 minutes to keep them moist and ensure they are evenly flavored.
4- Serving:
- Remove from the oven when the chicken skin is browned and crispy, and the potatoes are tender.
- Allow the dish to rest for a few minutes before serving.
Prep Time: Approximately 10 minutes (not including marinating time)
Cook Time: 1 hour
Total Time: 1 hour 10 minutes (plus marinating time)
Servings: Serves 4-5
Calories: 400
Proteins: 30g
Fats: 20g
Carbohydrates: 30g
Equipment: Large mixing bowl, whisk, casserole dish, oven
Cooking Tips:
- Longer marination enhances flavor.
- Ensure consistent basting for moist and flavorful chicken.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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