by Diane Rossen Worthington
Roast chicken recipes are easy to come by. Some we try once and move on. This gem is a treasured family favorite that is served at our house as the centerpiece of our holiday table. I like the savory-sweet orange and pomegranate marinade tempered by the woodsy, fresh rosemary for its richness of flavor.
This dish marries the chicken with sweet orange yams and moist apple nuggets. Apples and honey are traditional ingredients but here I have also added a hefty sprinkling of pomegranate seeds as a garnish. The seeds of the pomegranates are said to remind us of all the good deeds to be done during the coming year.
I like to serve this with a simple rice pilaf and roasted broccoli. You can easily double or triple this, making sure to use enough pans so as not to crowd the chicken. You may need to cook the chicken a little longer, if you use one oven for two pans.
Orange Pomegranate Glazed Chicken Recipe
Grated zest and juice of 1 orange
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup POM pomegranate juice
2 teaspoons Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary
Salt and freshly ground black pepper to taste
4 medium chicken breast halves and 6 chicken thighs
3 yams (about 1 1/2 pound), peeled and cut into 1 1/2-inch dice
2 apples, Gala or Pippin, peeled and cut into 1 1/2-inch dice
2 leeks, white and light green parts only, cleaned and finely chopped
1/4 cup Pom pomegranate juice
2 tablespoons finely chopped fresh parsley
3 tablespoons pomegranate seeds, for garnish
1. In a small bowl, combine the marinade ingredients and mix until blended. Taste for seasoning. Place the chicken in a lock-top plastic bag and pour in the marinade, turning to coat the chicken. Make sure the marinade is evenly distributed, seal the bag, and refrigerate for 30 minutes to 4 hours.
2. Preheat the oven to
3. Roast the chicken for 40 to 50 minutes, basting after 25 minutes, or until cooked through with no pinkness remaining and the skin is brown and crispy. Transfer the chicken and fruit and vegetables to a serving platter. (You may need to remove the breasts earlier, since they cook faster than the thighs. Cover with foil to keep warm.)
4. To finish the sauce, place the roasting pan over medium-high heat. Add the remaining 1/4 cup pomegranate juice and reduce the sauce, stirring, for about 2 to 4 minutes, until slightly thickened. Taste for seasoning.
5. Pour the sauce over the chicken, and garnish with parsley and pomegranate seeds. Serve immediately.
Advance Preparation: The chicken may be marinated up to 4 hours ahead.
Roast Chicken Recipe, American Cuisine
Available at Amazon.com: Eula Mae's Cajun Kitchen