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.

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

  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 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.
  4. Enjoy!

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

Roasted Persian Pomegranate Chicken Recipe by Ash's In The Kitchen
Peppers Mango Salsa Pork Tenderloin Recipe by Ash's In The Kitchen
Onions Peppers Goat Cheese Smothered Greek Pork Chops Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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