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Pomegranate Chicken
This recipe is kosher for Passover.
Pomegranate Chicken Eileen Goltz | Meat
1 hour 15 minutes
45 minutes
4 servings

  • ¼ cup olive oil
  • 1 Tablespoon minced garlic
  • 4 bone-in, skin-on chicken breasts
  • 1 pomegranate, halved or 1 cup pomegranate juice
  • ¼ cup dry white wine
  • Juice of 1 lemon
  • 1 Tablespoon cinnamon sugar
  • Salt and pepper

  1. Preheat oven to 375°F.
  2. In a cup, mix oil and garlic. Brush garlic oil over chicken.
  3. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken.
  4. Bake in preheated oven for 35 to 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
  5. Remove 1 Tablespoon seeds from pomegranate. Set aside for garnish.
  6. Squeeze juice from remaining pomegranate through a sieve into a small bowl.
  7. In a small saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat.
  8. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.
  9. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken.
  10. Garnish with pomegranate seeds and serve at room temperature.