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Jewish Honey Roasted Pomegranate Chicken

Samis.Foodisms's picture
This chicken dish, using pomegranates, honey, carrots, and apricots, is perfect for the Jewish Holiday Rosh Hashanah as it combines traditional New Year ingredients into a beautiful dish, served with hope for a sweet and fruitful New Year.
Ingredients
  Onions 2 Medium, sliced
  Baby carrots/Regular carrots - 2 cups 2 Cup (32 tbs), peeled and sliced
  Chickens 7 Pound, cut into serving pieces
  Dried thyme 1 Teaspoon
  Kosher salt To Taste
  Freshly ground black pepper To Taste
  Dried apricots 1 Cup (16 tbs) (loosely packed)
  Paprika 2 Teaspoon (more or less)
  Pomegranate juice 1⁄2 Cup (8 tbs) (juice of 1 pomegranate)
  Garlic 2 Clove (10 gm), minced (about 2 teaspoons)
  Lemon 1 , juiced and rinded
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil 2 Tablespoon
  Honey 3 Tablespoon
  Pomegranate seeds 1⁄4 Cup (4 tbs) (for garnish)
Directions

GETTING READY
1. Rinse the chicken well and pat dry with paper towels.
2. Trim the excess fat.
3. Rub thyme, salt and pepper under the skin and on top.
4. Spray a large roasting pan with cooking spray.
5. Make a bed of onions and carrots in the pan.
6. Place the chicken on top of the vegetables and tuck the apricots between the chicken pieces.
7. Whisk the ingredients for the marinade together in a bowl.
8. Pour over the chicken and sprinkle with paprika.
9. Cover and marinate in the refrigerator overnight or for as long as 2 days.
10. Preheat the oven to 350°F.

MAKING
11. Cover the pan with marinated chicken with foil and place in the preheated oven.
12. Cook the chicken, covered, for 11/2 hours or until tender.
13. Uncover and roast for 30 minutes longer, basting occasionally with the pan juice, until the skin is golden.
14. Remove from the pan from the oven and let cool before refrigerating overnight.

FINALIZING
15. If refrigerated, remove and discard any congealed fat from the chicken before serving and reheat, in the oven for 25-30 minutes at 350°F.

SERVING
16. Transfer the heated chicken, carrots, onion, and apricot to a large serving platter and sprinkle with pomegranate seeds.
17. Serve with couscous on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Main Dish
Feel: 
Meaty
Method: 
Roasted
Interest: 
Holiday, Healthy
Ingredient: 
Pomegranate
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
90 Minutes
Servings: 
10
Story
In Judaism the Pomegranate is one of the seven fruits that Israel was blessed with. Pomegranates are a symbol of the upcoming spring. According to ancient lore, the amount of seeds in the pomegranate is exactly the same number (613) as the mitzvot (good deeds) found in the Torah (the Jewish holy book). If you’re curious, count away! During the Jewish new year feast it is customary to eat the pomegranate as a symbol of hope for a sweet and prosperous new year. The beautiful burst of ruby red pomegranate seeds over honey roasted chicken makes this a perfect dish for celebration.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 805 Calories from Fat 461

% Daily Value*

Total Fat 51 g78.8%

Saturated Fat 14.2 g70.9%

Trans Fat 0 g

Cholesterol 238.1 mg79.4%

Sodium 289.2 mg12.1%

Total Carbohydrates 24 g7.9%

Dietary Fiber 3.5 g14.1%

Sugars 17.2 g

Protein 61 g121.2%

Vitamin A 106.5% Vitamin C 25.4%

Calcium 8.2% Iron 25.5%

*Based on a 2000 Calorie diet

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Jewish Honey Roasted Pomegranate Chicken Recipe