This roast chicken is perfect for a weeknight dinner adding a tangy flavor from the fresh pomegranate!
I can’t believe this is my first dish with pomegranates. I mean, I’ve had pomegranates before but it’s always been by itself. You know, you just slice it in half, place it in a water bath (so much easier to peel!) and then pop the seeds right out. But I feel like pomegranates are so festive for the holidays and I’ve been seeing them in a lot of recipes, especially salads. So I felt it was time to get on board with this bright, juicy, red fruit!
One of my favorite things at Thanksgiving is the cranberry sauce with the turkey. Like I love gravy and all but I don’t feel like my plate is complete without the cranberry sauce. So I was thinking to myself, what else can add that tart, tangy flavor like cranberry sauce, but without having to make it over the stove top? And that’s how I decided to eat pomegranate seeds with chicken. It’s seriously such a perfect mix! This dish only calls for half the pomegranate, but you for sure could add the rest. I didn’t add the pomegranate seeds until the end because I didn’t want to cook the seeds. However, I bet it would give it a wonderful, bright taste if you add half of it during the baking time and the other half once it’s done cooking.
I’ve been adding pomegranate seeds into my sparkling water and then of course topped with gin cause why not?! It makes the best cocktail addition! I’m thinking of making a Holiday cocktail recipe with pomegranate seeds, kombucha and gin so look for it on the blog soon! One thing to be careful of is that these seeds will stain anything they come in contact with…so don’t wear white when you peel them (they aren’t as bad as beets though!)
Come on, look at that crispy skin! When you can buy your chicken organic, I always leave the skin on. Healthy collagen that’s great for your skin, hair and nails! Plus, it’s so tasty when it’s fried up in olive oil and sizzling to golden perfection. It also locks in the flavor of the chicken, keeping it juicy, so don’t forget that important step in cooking.
If you are having an intimate Thanksgiving and don’t want to cook up a whole turkey bird, why not make this dish for your festive dinner? It not only looks beautiful but tastes so yummy! If you didn’t want to add the rice, you could probably trade it in for potatoes, unless you were going to serve it with mashed potatoes. The few extra springs of rosemary are placed on top of the chicken as a garnish and are not necessary for taste. I like to keep the rosemary stems whole in the chicken and then just discard the stem once it’s done cooking. Then top off the dish with some pomegranate seeds and voila dinner is served!
Pomegranate Chicken (one pot!)
- 1 Chicken grill pack (3 drumsticks, 3 bone-in chicken thighs)
- 1 cup Rice
- 1 cup White wine
- 1 cup Chicken broth
- 1 Onion, sliced lengthwise
- 4-5 Garlic cloves
- 1/4-1/2 cup Pomegranate seeds
- 2-3 tbsp Olive oil
- Several sprigs of fresh rosemary
- Sea salt & freshly cracked pepper
Turn oven on to 325 degrees F.
Slice onion lengthwise. Peel and dice garlic cloves.
Pat chicken dry and season with salt and pepper.
In a large dutch oven heat 2 tbsp olive oil on high heat and add chicken to the pan. Brown each side about 4-5 minutes until skin gets crispy.
Remove chicken from pan and place on a plate. Set aside.
Add 2 tbsp olive oil to dutch oven pan and add garlic and onions. Cook until onions are clear. Turn down heat to medium-low and add wine and chicken broth to pan to deglaze.
Pour the rice in the pan and add chicken too. Season with about 1 tsp of sea salt and pepper, a few sprigs of rosemary and drizzle olive oil on top of chicken.
Place pot in oven with lid on for 2 hours. Serve with pomegranate seeds on top of the chicken!