Servings: four to six.
Pomegranate and orange juices form the basis for this dynamite chicken dish that echoes eastern Mediterranean flavor combinations.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Position a rack in the center of the oven and heat the oven to 400°F.
In a medium saucepan, combine the orange juice and pomegranate juice. Bring to a boil over medium heat and reduce to 1/4 cup, about 15 minutes. Add 1/2 tsp. of the thyme, the cinnamon, and 1/4 tsp. pepper. Divide the mixture between two small bowls. To one bowl add 2 tsp. of the oil and 1/2 tsp. salt. To the other add the chicken broth, all but 1 tsp. of the orange zest, and 1/4 tsp. salt.
Scatter the sweet potatoes, parsnips, and onion over the bottom of a metal, glass, or ceramic baking dish that measures about 10x15x2 inches. Toss with the remaining 4 tsp. of oil and 1 tsp. thyme. Arrange the chicken pieces, skin side up, on top of the vegetables and brush with all of the juice-oil mixture. Roast for 30 minutes.
Remove the pan from the oven and reduce the temperature to 375°F. Pour the juice-broth mixture around the chicken pieces and scatter the walnuts around the chicken. Return the pan to the oven and roast until the vegetables are tender and an instant-read thermometer registers 165°F in several pieces of chicken, 20 to 30 minutes.
Transfer the chicken to a warmed platter. Use a slotted spoon to arrange the vegetables and walnuts around the chicken. Sprinkle the vegetables with a little salt and sprinkle the remaining orange zest over all. Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Season the sauce to taste with salt and pepper and pour into a pitcher to pass at the table.
See our video tip on cutting a whole chicken into parts
Terrific! I gave the recipe to several friends.
I agree with previous reviewer. It was ok but I will not make it again.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?