Carrie’s Experimental Kitchen

Roasted Chicken with Fresh Pomegranate, Lime and Cilantro

If you follow me on Facebook, this is the roasted chicken I made last night for dinner. It had such a refreshing flavor and the kids LOVED the pomegranate seeds.

They had never tried pomegranate before and got a kick out of pulling the seeds away from the membrane. It’s actually quite easy if you’ve never done it before yourself. Cut the top of the pomegranate in half about halfway down, then break it apart with your fingers. I found it easier to place in a bowl with a little water. The seeds drop to the bottom while the fleshy part floats to the top, making it easier to separate. Just be careful..pomegranate juice STAINS, so you might want to put on an apron or an old shirt. 🙂 Also, don’t be afraid if your little bird is pink while marinating. It will turn to this golden brown color once roasted. 

Roasted Chicken with Fresh Pomegranate, Lime and Cilantro
3-4lb. Roaster Chicken, insides removed

Marinade
1/2 Fresh Pomegranate, seeds only (about 1 cup)
1 Lime, zest and juice
1 tbsp. Fresh Cilantro, chopped
1 Clove Garlic, minced
1/3 c. Canola Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1 c. Low Sodium Chicken Broth

Add pomegranate seeds to a blender and pulse. Strain the mixture to remove all of the seeds with a sieve. Add the juice to a bowl and whisk in the lime zest, lime juice, cilantro, garlic, oil, salt and pepper. Add the chicken to resealable bag and pour in the mixture. Seal the bag and coat the chicken. Refrigerate for at least 2 hours. Place chicken in a roasting pan, add the chicken broth then bake chicken at 350 degrees until proper internal temperature is reached, basting the chicken every 20 minutes to achieve the golden color. Let rest 15 minutes before slicing.

Enjoy and GO GIANTS!…Sorry, I couldn’t resist! 🙂


10 Comments

  1. Carrie - ASassyRedhead.com
    January 22, 2012 at 2:30 pm - Reply

    I’m cooking today. I never, ever do. But today I am.

    Not sure yet just what and it’ll probably be in my crockpot, but I’m cooking. Gotta start somewhere.

    I cooked all the time when I was married, but single life makes it easy to just “do what’s easy to get by.”

    Reading you inspires me. YAY ME!

  2. Adele
    January 22, 2012 at 7:04 pm - Reply

    I love pomengranate juice, but never thought of using it this way. Thanks for the idea!

  3. Lauren Kelly
    January 22, 2012 at 8:14 pm - Reply

    This looks amazing Carrie! I just shared on my FB page 🙂

  4. Melissa Placzek
    January 23, 2012 at 1:24 am - Reply

    looks fabulous! mmmmmm!

    ~melissa

  5. raquel@erecipe
    January 23, 2012 at 11:43 am - Reply

    I think this sounds amazing! I can’t wait to try it – and I LOVE pomegranate in anything! Hi Carrie you are now featured as Chef of the Week for eRecipe.com

  6. Carrie's Experimental Kitchen
    January 23, 2012 at 12:23 pm - Reply

    Thanks everyone for your wonderful comments! xo
    @Raquel Thank you! I’m adding this recipe today. 🙂

  7. The Saucy Gourmet
    January 24, 2012 at 1:43 pm - Reply

    Oh boy, I can’t wait to try this!!! We love roast chicken and I love experimenting with pomegranates. Thanks for sharing. Also, thank you for the award. My old computer finally died and I have been busy getting a new laptop set up, haven’t had a chance to do much blogging. Hopefully tomorrow I can find sometime to catch up 🙂

  8. Carrie's Experimental Kitchen
    January 25, 2012 at 5:02 pm - Reply

    You’re welcome Shari and thanks for stopping by! I’m so glad you’re back up and running. Can’t wait to see what you’re cooking next! xo

  9. Common Herbs Used in Mediterranean-Style Cooking | Carrie's Experimental Kitchen |
    May 27, 2014 at 5:58 am - Reply

    […] Roasted Chicken with Pomegranate, Lime and Cilantro, Grilled Pork Chops with Lime & Cilantro, Chicken Thighs in a Lime Cilantro Wine Sauce, Frozen […]

  10. Nauman Hussain Khan
    October 22, 2014 at 6:52 am - Reply

    Very nice idea! love serve to it.

Translate »
shares