Pomegranate-Glazed Chicken with Buttery Pine Nuts
A succulent roasted chicken glazed with a sweet-tart pomegranate molasses and honey mixture, marinated in yogurt and served with toasted buttery pine nuts. The dish combines Middle Eastern flavors with a beautiful mahogany-colored finish.
Ingredients
- •4 cloves garlic cloves, finely grated
- •¼ cup plain whole-milk yogurt
- •⅓ cup pomegranate molasses
- •4 tablespoons honey
- •2 tablespoons kosher salt
- •1 whole chicken
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons unsalted butter
- •¼ cup pine nuts
- •1½ cups pomegranate juice
- •1 whole lime
- •halved
Cooking Instructions
- 1.
Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
720 min
- 2.
Let chicken sit at room temperature 1 hour before cooking.
60 min
- 3.
Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
15 min
- 4.
Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
10 min
- 5.
Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
30 min
- 6.
Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
3 min
- 7.
Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.
5 min