Roasted Chicken with Pomegranate Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 540
- Total Fat
- 37
- Saturated Fat
- 9
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 32
- Cholesterol
- 173
- Sodium
- 810
- Total: 1 hr 30 min (plus marinating)
- Active: 30 min
Ingredients
1 orange
4 small chicken leg quarters (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
2 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
3/4 cup pomegranate seeds
1/2 cup fresh parsley, chopped
Directions
- Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
- Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
- Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
- Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
- Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.