Roasted Persian Chicken

Roasted Persian Pomegranate Chicken Thighs Recipe by Ash's In The Kitchen

I love this dish! It has so many different spices that I don’t use everyday. It has a little kick, but it’s very subtle and the orange juice and pomegranates add some sweetness.


2 lbs bone-in/skin-on Chicken Thighs

2 Tablespoons Olive Oil

1 teaspoon Turmeric

½ teaspoon Garlic Powder

½ teaspoon Onion Powder

½ teaspoon Smoked Paprika

½ teaspoon All Spice

¼ teaspoon Ground Clove

¼ teaspoon Cinnamon

Pinch of Saffron

½ cup Orange Juice

Salt and Pepper to taste


½ cup Pomegranate Seeds

1 large Orange; sliced

Mint Leaves for garnish

  1. Place the chicken in a large bowl and drizzle olive oil over top. Mix all of the spices in a small bowl and add it to the chicken. Pour in the orange juice and tossto coat. Cover and chill for 3 hours to overnight.
  2. Preheat oven to 375°F.
  3. Add chicken to a large baking dish and top with orange slices and half of the Pomegranate seeds. Cover and bake for 35 minutes or until the internal temperature reaches 165°F and the juices run clear. Remove the foil and bake an additional 5 minutes or until the skin is crispy. Remove from the oven and allow to rest for 5 minutes. Top with the remaining Pomegranate seeds and mint leaves.
  4. Enjoy!

Looking for a main dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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