Every once in awhile, I’ll see a recipe on a blog or on tv and have to make that recipe right away. This was one of them. I was lying in bed one morning, watching a dvr’d episode of Everyday Food. This recipe was shown, and I thought it was fate – seeing that I had a bunch of POM juice in my fridge, courtesy of the folks at POM Wonderful. I hadn’t decided how I wanted to use the juice, but this recipe screamed out to me.
It was super easy, and quite tasty. The reserved glaze that you drizzle is a must, because the glaze that you brush on the chicken doesn’t come through as much as the drizzled glaze. I loved the little bit of sweetness that came through – it paired nicely with the moist chicken.
I’ll be serving up the rest of the goodies I made with the POM juice over the next few days. Make sure to come back and check them out!
from Everyday Food
2 cups pomegranate juice
1 cup orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
coarse salt and ground pepper
2 teaspoons red wine vinegar
4 bone-in chicken breast halves
Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve half the glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.