Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, honey, pomegranate juice, soy sauce, cinnamon, salt and black pepper and rub the mixture into the chicken.
💡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 at least 20 minutes, or up to a few hours in the fridge.
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
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
5
Bake uncovered 35–40 minutes, until the chicken is browned and cooked. While baking, baste the chicken with the pan juices every 10 minutes.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Sprinkle the pomegranate seeds over the top.
7
Serve hot.
406calories
48 gprotein
21 gcarbs
13 gfat
● protein 49%● carbs 21%● fat 30%
Per serving (294 g), of 4 servings
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Pomegranate: measured in tbsp in this recipe: 1 tbsp = 11 g · 83 kcal per 100 g · More about Pomegranate →
🔧 Tools needed (2) · 🍳 One cooking vessel
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)
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