Roasted Chicken with Pomegranate Sauce Recipe
Roasted Chicken with Pomegranate Sauce Recipe – A smoky, oven-roasted chicken dish paired with a rich, tangy pomegranate sauce. Perfectly seasoned and infused with deep flavors, this Middle Eastern-inspired recipe is a must-try for any food lover. Serve with rice or bread for a delicious meal!
Roasted Chicken with Pomegranate Sauce Recipe, a dish that brings together perfectly seasoned, oven-roasted chicken with a bold and tangy pomegranate-infused sauce. The chicken is marinated in a flavorful mix of vinegar, soy sauce, and aromatic spices, then slow-roasted to achieve a crispy, golden-brown exterior while remaining juicy inside. What truly sets this dish apart is the pomegranate sauce—a vibrant blend of roasted tomatoes, bell peppers, garlic, and pomegranate molasses, offering a delightful balance of sweetness, tanginess, and spice. Enhanced with smoky notes from infused wood chips, this dish is a feast for the senses. Serve this delicious roasted chicken with warm bread or fragrant rice for a comforting and gourmet meal. Whether for a special occasion or a family dinner, this recipe is sure to impress with its deep, complex flavors and restaurant-quality presentation.
Ingredients
- 1 whole chicken, cut into 4 pieces
- ¼ cup (60 ml) vinegar
- ¼ cup (60 ml) soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon each: garlic powder, onion powder, cumin, coriander, black pepper, ginger, and oregano
- Salt, to taste
- Olive oil, for brushing
- 3 cups water
- 3 tomatoes (350 g), quartered
- 1 bell pepper (140 g), cut into large pieces
- 1 head of garlic, tops trimmed
- 1 hot pepper (optional)
- Olive oil, for drizzling
- 80 g onion, chopped
- 10 g parsley, chopped
- 1 teaspoon sumac
- 3 tablespoons pomegranate molasses
- Salt and black pepper, to taste
- Charcoal and wood chips (cherry or apple, if available)
- 1 onion, chopped (120 g)
- 10 g fresh parsley, chopped
- Chili flakes (optional)
- Bread or rice, for serving
Nutritional Information
- Calories: 500
- Protein: 40g
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 12g
- Sodium: 1000mg
- Cholesterol: 120mg
Directions
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Cut the whole chicken into 4 pieces, then further into bite-sized portions. In a large bowl, combine the chicken with vinegar and soy sauce. Cover and refrigerate for 30 minutes.
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Preheat your oven to 400°F (200°C). Transfer the marinated chicken to a rack set over a roasting pan. Season both sides of the chicken with salt, smoked paprika, garlic powder, onion powder, cumin, coriander, black pepper, ginger, and oregano. Brush both sides with olive oil. Pour 3 cups of water into the roasting pan along with the leftover marinade. Roast in the oven for 1 hour, or until fully cooked.
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In a baking pan, add quartered tomatoes, bell pepper, garlic head (top trimmed), and optional hot pepper. Drizzle with olive oil and roast in the oven alongside the chicken for 15 minutes.
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Line a small bowl with aluminum foil and place a piece of charcoal inside. Add wood chips (cherry or apple, if available) and place the bowl inside the oven during the last 15 minutes of roasting. Remove the roasted vegetables from the oven and let them cool for 10 minutes. Transfer the cooled vegetables to a blender and blend until smooth. Pour the sauce into a bowl and mix in chopped onion, chopped parsley, sumac, pomegranate molasses, salt, and black pepper. Refrigerate until ready to serve.
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Remove the chicken from the oven and brush it with pan juices. Toss chopped onion and parsley together. Wrap the chicken pieces in aluminum foil, sprinkle with chili flakes (optional), and let them rest for 10 minutes. Serve the smoky roasted chicken with bread or rice, alongside the tangy pomegranate sauce.
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