A bright and savory chicken that is not boring in taste or presentation.
This chicken dish is Yom Tov worthy.
It is elegant, beautiful to the eye, and delicious as well. This isn’t your typical overcooked chicken on the bone. This chicken roasts for only 30-40 minutes which will change the way you think of chicken on the bone. It is a much juicer and refreshing bird.
Top with whatever seasoning is left in the bowl.
Prepare the gremolata:
Cut about ½ of the orange peel into small strips and then again into a tiny dice.
Combine with the rest of the ingredients in a small bowl.
Once cooked, serve the chicken with the gremolata.
- 4 chicken legs, cut in half
- 2 tablespoons apricot jam
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 tablespoon garlic salt (or ½ teaspoon salt + ½ teaspoon garlic powder)
- 1 teaspoon chili powder
- 1 tablespoon minced garlic
- Olive oil, for greasing pan
- 1 cup parsley, chopped small
- 1 cup pomegranate seeds
- 1 orange (see instructions)
- 4 garlic cloves, minced
- ¼ cup olive oil
- Salt and pepper to taste
- Prepare the chicken: Combine chicken with spices, jam and garlic in a bowl. Mix well. ( At this point you can refrigerate the chicken until ready to use.)
- Preheat oven to 375F. If you have a roast setting, use it.
- It’s best to use a real sheet pan for this recipe; you will get a nicely roasted skin. Liberally grease a sheet pan with some olive oil. Place chicken skin side down. Top with whatever seasoning is left in the bowl. Roast for 20 minutes. Turn chicken over to the other side and roast another 10-20 minutes. (This will largely depend on your oven. You want the chicken to be golden and cooked through.) Once cooked, serve the chicken with the gremolata.
- Prepare the gremolata: Wash the orange well. Peel it and use about ½ of the peel. Cut it into small strips and then again into a tiny dice. Cut up the inside of the orange into chunks. Combine with the rest of the ingredients in a small bowl. Taste and adjust the seasoning. Serve over the chicken.
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