Best Pomegranate Roasted Chicken Recipes

ROASTED CHICKEN WITH POMEGRANATE MOLASSES

Steps:

• Preheat the oven to 400 degrees F.
• Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

POMEGRANATE ROASTED CHICKEN

Steps:

• Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
• Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
• Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

ROASTED CHICKEN WITH POMEGRANATE SALSA

Steps:

• Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
• Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
• Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
• Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
• Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.

MOROCCAN ROASTED POMEGRANATE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
• Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
• Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
• Remove chicken, and rack from pan and let stand 10 minutes.
• Remove skin from dark meat, and discard.
• Remove seeds from pomegrante, set 1 tablespoon seeds aside.
• Place remaining seeds in a blender, pulse to crush.
• Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
• Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
• Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
• Cook 16 minutes or until reduced to 1/3 cup.
• Remove from heat, and stir in lemon juice, and remaining salt.
• Serve sdauce with chicken, and sprinkle with remaining seeds.

LARRY'S FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE WITH TANGERINE-POMEGRANATE RELISH

Steps:

• For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas.
• For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool.
• For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.

LARRY'S FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE WITH TANGERINE-POMEGRANATE RELISH

Steps:

• For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas. For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool. For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.

BACON DRIPPING DANDELIONS WITH ROASTED CHICKEN POMEGRANATE & ASIAGO RECIPE - (4.7/5)

Steps:

• Preparing the Greens: In a large heavy skillet, melt the bacon drippings on medium high. Add the dandelion greens and toss with tongs. Add the chicken broth, salt, pepper, chili flakes, honey and blend well. Cover and let the greens cook on medium high about 15-20 minutes. Reduce heat to medium low and cook another 30 minutes (adding tads of water/chicken broth as needed to keep it from burning). Add lemon juice and zest and blend. Serve or let them steep covered on simmering heat to tenderize more. Preparing Balance of the Dish: Butter both sides of the ciabatta bread slices and on medium high heat, grill in a cast iron skillet to golden brown. Carve slices of chicken from the roasted chicken. On a dinner plate, put a slice of the the grilled bread, top with some of the crumbled feta, then some dandelion greens, then slices of chicken, asiago cheese, pomegranate seeds and a drizzle of olive oil.

ROASTED POMEGRANATE CHICKEN

Steps:

• Preheat oven to 375 In a cup, mix oil and garlic. Brush garlic over chicken. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when pierced. Remove 1 Tablespoon seeds from pomegrantes. Set aside for garnish. Juice the remaining pomegranate. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve.