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!
Pomegrante-Glazed Chicken
from Everyday Food
serves 4
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.
We love to do a pomegranate glaze on our turkey at Thanksgiving! Beautiful ruby bird! It is delicious! Of course the first time we made it, there was no POM juice, so we hand squeezed all the pomegranates!
I can't wait to try this.Looks delicious and I just might try it with fresh pom juice too
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That is some pretty chicken. I love the unexpected bit of rosemary with the pom and OJ. GREG
Looks delicious – I wish I could convince my husband to have sweet on meat but he won't go for it!
A pleasant combo!
Cheers,
Rosa
Wowow such a great recipe! Pomegranate are chicken are great together!
Found your site through Foodie Giveaway and the Hive. I look forward to reading and trying the recipes of another Utah blogger!
This looks amazing! MMMMM Chicken. I am going to have to make this tomorrow I think!
Oh yeah, POM juice really does make a great chicken glaze
Thanks for the recipe will make this tonight!!
i still have a couple bottles of the stuff from all those months ago, and this is the PERFECT use for it. love the simplicity of it all!
Is this to be cooked "15 to 20 minutes" *more*? Otherwise you only baste twice, the first time at 15 minutes, then 5 minutes later. The recipe says "brushing with glaze every 5 minutes until chicken is cooked through," which implies more than one additional basting.
Sandra
I love glazed chicken and the pomegranate glaze sounds really, really good.
This looks good! I still have some of the pomegranate juice in my fridge too!
This looks delicious! I've been looking for an excuse to use pomegranates in my cooking. Here is my chance!
Made this for dinner the other night and it was amazing!!! OMG I will make this one again and again!!
Yum!! That sounds so tangy!