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–+ servings

5 from 2 votes
Serves: 6
Prep Time: 15 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes

Ingredients

  • 6 bone-in chicken pieces I used thighs and drumsticks
  • 2 sweet potatoes peeled
  • 2 large carrots peeled
  • 1/3 cup pomegranate arils
  • Olive oil
  • Salt
  • Fresh thyme

Orange Pomegranate Marinade

  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 3 tbsp pomegranate molasses, mine was sweetened
  • 2 tbsp honey
  • 1 tbsp orange zest
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp sumac
  • 1/4 tsp cumin

Directions

  1. Preheat the oven to 375 F
  2. Slice the sweet potatoes into rounds and roughly chop the carrots. Add them to a large brasier pan or baking dish.
  3. Add the chicken pieces on top and drizzle lightly with olive oil and small pinch of salt.
  4. Prepare the marinade in a separate bowl by combining the olive oil, pomegranate molasses, honey, orange zest, and spices together. Whisk well until thick, then slowly mix in the orange juice and continue mixing.
  5. Once evenly mixed, pour the marinade over the chicken and veggies.
  6. Pick the thyme leaves off of their sprigs then sprinkle over the pan.
  7. Cover the pan and cook for 1 hour, then remove the pan from the oven. Remove the lid and baste the chicken with the sauce from the bottom of the pan.
  8. After 1 hour, raise the oven temperature to 425 F. Continue cooking uncovered for another 30-40 minutes, until the chicken is browned.
  9. To serve, layer the potatoes and carrots onto your serving platter and top with the chicken pieces. Pour all remaining marinade over the top of the dish, and garnish with pomegranate seeds and thyme.