Pomegranate Orange Chicken


If I was a chicken  recipe, I think I’d be jealous right now… because this Pomegranate Orange Chicken from Fine Cooking has everything going for it.  It’s pretty and sweet and fancy enough to introduce to company; it’s easy to make and full of healthy ingredients; it’s a complete meal that bakes in a single dish; it’s garnished with tart, red, juicy pomegranate seeds; and it’s very, very tasty. Plus Marvin loves it. Yeah… I’d definitely be jealous.

I cut up a whole chicken for this recipe… kind of a milestone, since I haven’t done that in a long time.  If you’d like to try cutting up a chicken but you are not exactly sure how to do it (or if it’s been a while, like in my case) I recommend this video from Fine Cooking. You could also easily substitute 8 chicken thighs for the whole chicken.

Pomegranate Orange Chicken with Roasted Vegetables
Recipe Type: Main Dish
Author: A Passionate Plate
Serves: 6
This recipe is adapted from Fine Cooking.
  • 2 small sweet potatoes, peeled & cut into 1 inch pieces
  • 1 medium parsnip, peeled, core removed, & sliced into 1/2″ chunks
  • 1 yellow onion, peeled & cut into 3/4 inch wedges
  • 1 whole chicken, cut into 8 pieces (or 8 chicken thighs)
  • 1 large orange, zest finely grated & juiced
  • 1 cup pomegranate juice
  • 3/4 cup chicken stock
  • 1 Tbsp. fresh thyme leaves
  • 1/2 tsp. ground cinnamon
  • 3 Tbsp. canola oil
  • salt and pepper
  • pomegranate seeds & fresh thyme for garnish
  1. Position a rack in the center of the oven and heat the oven to 400 degrees.
  2. In a medium sauce pan, combine the orange juice and pomegranate juice. Bring to a boil and cook over medium heat, uncovered, until the juice is reduced to 3/4 cup – about 15 minutes. Stir in fresh thyme, ground cinnamon, 1/2 tsp. salt and 1/2 tsp. black pepper.
  3. Divide the juice mixture into two small bowls. Add chicken stock to one and set aside. In the other bowl, add 1 Tbsp. of the canola oil.
  4. In a large glass, ceramic, or metal baking dish (10 x 15 x 2) scatter the sweet potatoes, parsnips, and onion. Toss them with 2 Tbsp. canola oil and season with salt and pepper.
  5. Arrange the chicken, skin side up, on top of the vegetables. Brush the chicken with the juice-oil mixture (use it all up). Place the pan in the oven and roast for 30 minutes.
  6. Remove the pan from the oven and reduce the temperature to 375 degrees. Pour the juice-broth mixture around the chicken and over the vegetables. Return the dish to the oven and continue to cook until vegetables are tender and chicken pieces are cooked (check with a thermometer – pieces should be 165 degrees) – approximately 30 minutes.
  7. Serve chicken and vegetables with the pan juices on a platter or individual plates and garnish with fresh pomegranate seeds, orange zest, and fresh thyme if desired.



  1. susan black says:

    This recipe is from Fine Cooking Magazine. You present it as if it was your own??

  2. […] Pomegranate Orange Chicken with Roasted Vegetables Sweet Potato Espresso Brownies […]

  3. margretta says:

    I think I have to try this this weekend. It looks fantastic! How many pomegranates did it take to get the 1 cup juice?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.