Pomegranate Mint Chicken

Erin Grunstein Recipe By
  • Cooking and Prep: 8 h 40 m
  • Serves: 8
  • No Allergens

This recipe is inspired by a chicken recipe in Susie Fishbein's Kosher by Design.

Ingredients (10)

Main ingredients

Start Cooking

Marinate

  1. Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight.

Cook the Chicken

  1. Preheat oven to 450 degrees Fahrenheit convection (475 degrees if you don’t have a convection oven).

  2. Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes.

  3. Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken. Bake for 20 minutes, until nicely browned.

  4. Reduce heat to 350 degrees Fahrenheit convection (or 375 degrees) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through.

  5. Garnish with pomegranate seeds and mint. Serve reduced marinade alongside chicken.

Note:

This chicken is best served fresh.

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