Roast Chicken with Pomegranate
Add a tart yet sweet zip to roast chicken with pomegranates.
8 - 10 skin-on, bone-in chicken legs
2 tbspHerb & Garlic Dip Mix
1 red onion
4 cups chopped or whole baby carrots
1 cup whole dried apricots
1 cup pomegranate juice
1⁄2 cup pomegranate seeds
1⁄2 cup chopped cilantro, optional
- Preheat oven to 450° F (230° C).
- Rub chicken with Herb & Garlic Dip Mix. Place onion, carrots, and apricots in roasting pan (without rack). Drizzle with pomegranate juice and place chicken on top.
- Roast for about 45 minutes, until chicken is cooked through and vegetables are tender.
- Just before serving, sprinkle with pomegranate seeds and cilantro, if desired.
Per serving: Calories 330, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 34 g (Fibre 5 g, Sugars 24 g), Protein 28 g.