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Meat
Easy
8 Servings
Allergens 
No Allergens specified
8 Hours, 40 Minutes
Diets
This recipe is inspired by a chicken recipe in Susie Fishbein’s Kosher by Design. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 whole chickens, spatchcocked
2 cups pomegranate syrup or Heaven & Earth Date Syrup
2 cups red wine such as Jeunesse Cabernet Sauvignon
8 cloves garlic
1/4 cup mint, chopped
freshly ground pepper
zest of 1 lemon
2 tablespoons pomegranate seeds, plus more for garnish
1–2 tablespoons Bartenura Extra-Virgin Olive Oil
2 tablespoons chopped fresh mint, plus more for garnish
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.
Preheat oven to 450 degrees Fahrenheit convection (475 degrees if you don’t have a convection oven).
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.
Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken. Bake for 20 minutes, until nicely browned.
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.
Garnish with pomegranate seeds and mint. Serve reduced marinade alongside chicken.
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can i use chicken cutlets
Yes for the flavor profile but you’d cook it less time.