Roasted Chicken Pomegranate Molasses (Print Version)
Tender roasted chicken glazed with pomegranate molasses and spices, served alongside golden roasted vegetables.
# Recipe Ingredients:
→ Chicken
01 - 1 whole chicken (approximately 3.3 lbs), patted dry
02 - 2 tbsp olive oil
03 - 1.5 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
→ Glaze
05 - 4 tbsp pomegranate molasses
06 - 2 tbsp honey
07 - 2 garlic cloves, finely minced
08 - 1 tsp ground cumin
09 - 0.5 tsp ground cinnamon
10 - 0.5 tsp smoked paprika
11 - 1 tbsp lemon juice
→ Vegetables
12 - 3 medium carrots, peeled and cut into chunks
13 - 2 red onions, cut into wedges
14 - 1.1 lbs baby potatoes, halved
15 - 2 tbsp olive oil
16 - 0.5 tsp salt
17 - 0.5 tsp black pepper
→ Garnish
18 - Seeds from 0.5 pomegranate
19 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat the oven to 400°F.
02 - Whisk together pomegranate molasses, honey, minced garlic, cumin, cinnamon, smoked paprika, and lemon juice until combined.
03 - Place the chicken on a rack set inside a roasting pan. Rub with olive oil, kosher salt, and freshly ground black pepper.
04 - Arrange carrots, red onion wedges, and halved baby potatoes around the chicken. Drizzle vegetables with olive oil, season with salt and black pepper, then toss to coat evenly.
05 - Brush half of the prepared glaze evenly over the chicken. Reserve the remaining glaze for later.
06 - Roast the chicken and vegetables in the preheated oven for 35 minutes.
07 - Remove from oven and brush the chicken with the remaining glaze. Stir vegetables gently to redistribute.
08 - Return the pan to the oven and roast an additional 15 minutes, or until the chicken skin is golden and an internal thermometer reads 165°F.
09 - Remove chicken from oven and let rest for 10 minutes before carving.
10 - Arrange carved chicken and roasted vegetables on a serving platter. Garnish with pomegranate seeds and chopped parsley.
# Expert Advice:
01 -
- The glaze creates a gorgeous mahogany exterior while keeping the meat impossibly tender and juicy inside—it's restaurant-quality with no fuss.
- Pomegranate molasses has this secret weapon quality that makes everyone ask what you did differently, and you get to share this beautiful ingredient that transforms everything it touches.
- The roasted vegetables absorb all those spiced, sweet-tart flavors, making them more interesting than a simple side dish could ever be.
02 -
- Patting the chicken dry is absolutely non-negotiable if you want crispy skin—even a little moisture will steam the surface instead of letting it brown.
- Don't skip the resting period. I learned this the hard way by cutting into a chicken immediately after roasting, only to watch the juices run out all over the plate.
- The second glaze coat applied halfway through is what transforms this from good to restaurant-quality—it creates that shiny, lacquered finish that makes people stop and stare.
03 -
- If your chicken is still in the refrigerator an hour before roasting, take it out to come to room temperature—cold chicken takes longer to roast and cooks unevenly, risking dried-out breast meat before the thighs are done.
- Make the glaze the night before and store it in a jar in the refrigerator; this actually helps the flavors meld and deepen, and it's one less thing to do when you're cooking.