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.
Roasted Persian Chicken
• 2 lbs bone-in/skin-on Chicken Thighs
• 2 Tablespoons Olive Oil
• 1 teaspoon Turmeric
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon All Spice
• 1/4 teaspoon Ground Clove
• 1/4 teaspoon Cinnamon
• Pinch of Saffron
• 1/2 cup Orange Juice
• Salt and Pepper to taste
• 1/2 cup Pomegranate Seeds
• 1 large Orange; sliced
• Mint Leaves for garnish
- 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.
- Preheat oven to 375°F.
- 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 7 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.
- Enjoy!
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