Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, lemon juice, lemon zest, thyme, salt and black pepper and rub the mixture into the chicken inside and out.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Marinate the chicken in the mixture 20 minutes.
3
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Scatter the onion over the bottom of the pan.
Baking pan
5
Arrange the carrot in the pan.
Baking pan
6
Place the chicken on the vegetables, breast side up.
7
Drizzle the pomegranate juice over everything.
8
Bake tightly covered with foil 60 minutes, until the chicken starts to cook.
⚙ BakingOvenAluminum foilBaking pan
💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Bake uncovered 25–30 minutes, until the chicken is golden and done.
⚙ BakingOvenBaking pan
10
Take the chicken out of the oven, let it rest 10 minutes.
769calories
56 gprotein
10 gcarbs
55 gfat
● protein 30%● carbs 5%● fat 65%
Per serving (407 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
