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Best Easy Pomegranate Molasses Roasted Chicken Recipe

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This pomegranate molasses roasted chicken features a tangy-sweet glaze with warm spices, resulting in tender, juicy meat with crackling crispy skin. It’s an impressive yet simple dish perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds), giblets removed and patted dry
  • 1/3 cup pomegranate molasses
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 large onion, quartered
  • Fresh pomegranate arils (seeds), for garnish
  • Fresh parsley or mint, chopped, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Let chicken sit at room temperature for 20-30 minutes. Pat chicken dry inside and out with paper towels.
  2. In a small bowl, whisk together pomegranate molasses, olive oil, minced garlic, tomato paste, smoked paprika, cumin, cinnamon, allspice, salt, and pepper until a thick paste forms.
  3. Place chicken in a large bowl or rimmed baking sheet. Using your hands, rub marinade all over the chicken, including under the skin and inside the cavity. Let marinate at room temperature for 30 minutes, or cover and refrigerate up to 4 hours (bring to room temperature 30 minutes before roasting).
  4. Place quartered onion in the center of a roasting pan or cast-iron skillet. Set chicken on top of onions, breast side up. Tuck wing tips under the body. Optionally, tie legs together with kitchen twine.
  5. Roast for 45 minutes, then baste with pan juices. Continue roasting for 20-30 minutes more, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh and skin is deep golden brown.
  6. Remove chicken from oven and transfer to a cutting board. Let rest for at least 15 minutes before carving.
  7. Pour pan juices into a small bowl. Carve chicken and arrange on a platter. Spoon pan juices over the top. Garnish with pomegranate arils and chopped parsley or mint. Serve immediately.

Notes

Pat chicken very dry for crispy skin. If skin browns too quickly, tent loosely with foil. Let chicken rest at least 15 minutes before carving. For extra crispy skin, air-dry chicken in fridge uncovered for a few hours before marinating.

Nutrition

Keywords: pomegranate molasses chicken, roasted chicken, easy chicken recipe, gluten-free chicken, Middle Eastern chicken, holiday chicken

Find it online: https://zorbmeal.com/best-easy-pomegranate-molasses-roasted-chicken-recipe/