Cooking Israel

Pomegranate Roasted Chicken


● 1/4 cup olive oil
● 1 Tablespoon minced garlic
● 1 chicken, quartered
● 1 pomegranate, halved
● 1/4 cup dry white wine
● 2 Tbsp apple cider vinegar
● 1 tsp cumin
● 1 tsp. cardamom
● 1/2 tsp. nutmeg
● 1 Tbsp cinnamon
● 2 Tbsp sugar
● Salt and pepper to taste


  1. Preheat oven to 375 degrees F.
  2. Place chicken in a shallow baking dish.
  3. In a cup, mix olive oil and garlic and smother over the chicken.
  4. Remove 1 tablespoon seeds from pomegranates.
  5. 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.
  8. Bring to a boil over high heat.
  9. Reduce heat to low and cook 5 minutes to thicken.
  10. Season sauce with salt and pepper to taste.
  11. Drizzle a bit of the sauce over the chicken and put in preheated oven to bake for 45 minutes, basting several times with pan juices.

    ● Feel free to add a bit more of the sauce throughout the cooking - it will be wonderful!
  12. When the skin is browned and juices run clear when a thigh is pierced at thickest part with a fork, remove chicken from oven and cover with aluminum foil to rest for 10-15 minutes.
  13. Combine sauce from pan and uncooked sauce.
  14. Transfer roasted chicken to a serving platter and pierce each piece several times.
  15. Pour sauce over chicken.
  16. Garnish with pomegranate seeds and serve.

BeTeavon and ENJOY!

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