Pomegranate-Glazed Chicken

Pomegranate-Glazed Chicken recipe shines at every dinner table and is perfect for Rosh Hashanah. And the best part? The oven does most of the work.

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Why You’ll Love Pomegranate-Glazed Chicken

• Endlessly customizable- add your favorite vegetables or try a different sweetener like honey or date honey
• Easy to double or triple to please a big crowd
• Delicious leftovers make for a quick and easy lunch or dinner
• Festive for Rosh Hashanah

Pro-Tips

To achieve the crispiest skin and juicy meat when baking drumsticks, consider marinating the chicken for a few hours before baking. This step infuses the meat with flavor and helps to lock in moisture, resulting in tender and flavorful drumsticks.

Make sure each drumstick is evenly coated with the marinade. Massage the marinade into the chicken to ensure it gets into all the nooks and crannies.

Do not overcrowd the baking dish to ensure even cooking.

Use a meat thermometer to check the internal temperature of the thickest part of the drumstick. It should reach 165°F (74°C) to ensure they are safe to eat.

Allow the drumsticks to rest for a few minutes after baking. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful.

Add-Ons and Variations

• Substitute pomegranate molasses with honey, date honey, or real maple syrup
• Use regular potatoes instead of sweet potatoes.
• Grate some citrus zest (lemon, orange, or lime) over the finished dish to brighten up the flavors and add a fragrant aroma.
• Sprinkle fresh pomegranate seeds over the glazed chicken just before serving for an extra burst of juicy sweetness and a pop of color.

FAQs

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Pomegranate-Glazed Chicken

Author Rachel

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Yield 3 servings

Print Pin Recipe

Description

*Double or triple this recipe to please a crowd*

Pomegranate-Glazed Chicken may become your favorite chicken recipe with fantastic flavors and a touch of sweetness. 

Kosher, meat

Equipment

• Parchment paper
• Chef knife
• 2 quart glass baking dish
• Aluminum foil

Ingredients

For the Marinade:

• ¼ cup (60 ml) olive oil plus a little more for greasing the pan
• 2 Tablespoons (30ml) soy sauce
• 2 Tablespoons (30ml) lemon juice
• 2 Tablespoons (30ml) pomegranate molasses or honey, date honey, or real maple syrup
• 1 teaspoon salt
• 1/8 teaspoon black pepper

For the dish:

• 5-6 drumsticks with skin on pat dry with paper towels
• 2 large sweet potatoes peeled and cut into even medium-sized cubes or wedges.
• 1 head of garlic cloves separated and peeled
• 1 cup pitted dried prunes
• 1 large onion peeled and cut into large wedges

Instructions

• Preheat the oven to 375°F/190°C.

Make the Marinade:

• In a bowl, mix olive oil, soy sauce, lemon juice, pomegranate molasses, salt, and pepper.
• Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade.

Arrange in the Baking Dish:

• Grease a baking dish with olive oil or line it with parchment paper to prevent sticking.
• Place the sweet potatoes, garlic, prunes, and onion in the prepared baking dish.
• Place the chicken and pour the marinade all over the dish, making sure to coat everything.

Bake:

• Cover the baking dish with foil and place in the preheated oven. Bake for 45 minutes.
• Carefully remove the baking dish from the oven.
• Increase the oven temperature to 400°F/200°C.
• Remove the foil and turn the drumsticks and vegetables over. Return the baking dish to the oven and continue baking for an additional 45-50* minutes, or until the drumsticks are cooked through, and the skin is crispy and golden brown.
• *Turn Over Again: After the additional 15 minutes, take the baking dish out of the oven once more. Turn the drumsticks over once again to ensure even crisping on all sides.

Rest and Serve:

• Once the chicken is done, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, making the chicken even more flavorful and tender.