Roasted Chicken with Fresh Pomegranate, Lime and Cilantro

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by: Carrie's Experimental Kitchen






The fresh pomegranate juice combined with limes and cilantro made this chicken deliciously moist and flavorful.




ingredients

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serves: 4-6

3-4 lb 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

Nutrition Facts
Roasted Chicken with Fresh Pomegranate, Lime and Cilantro

Servings Per Recipe: 4

Amount per Serving

Calories: 949

  • Total Fat: 70.9 g
  •     Saturated Fat: 16.2 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 255.4 mg
  • Sodium: 555.3 mg
  • Total Carbs: 11 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 6.3 g
  • Protein: 65.4 g
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preparation

1.  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.

2.  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.

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