This healthy roasted chicken recipe is perfect for a simple supper or on special occasions. Arrange the chicken pieces on top of a grain salad studded with pomegranate seeds and roasted almonds for a pretty and comforting dish. Add green beans or roasted Brussels sprouts for an easy crowd-pleasing meal. Source: EatingWell Magazine, November/December 2014

Tara Mataraza Desmond
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet (or shallow roasting pan) with cooking spray. Place chicken pieces on the pan, spaced evenly apart.

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  • Bring water and farro to a boil in a medium saucepan. Reduce heat to maintain a very gentle simmer, cover and cook until the farro is tender but still a little chewy, 25 to 30 minutes. Drain and set aside to cool.

  • Meanwhile, combine parsley, shallot, garlic, 1 tablespoon oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the chicken and rub the mixture under it.

  • Roast the chicken until an instant-read thermometer inserted into the thickest part of a breast or thigh registers 165 degrees F, 30 to 35 minutes. Transfer to a plate; tent with foil to keep warm. Pour the pan drippings into a fat separator or measuring cup and let stand while you prepare the salad.

  • Whisk vinegar, pomegranate molasses, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in the remaining 1/4 cup oil, whisking until well combined. Add arugula, romaine, celery, scallions, pomegranate seeds, almonds and the cooled farro; gently toss to combine and coat the salad with dressing.

  • To serve, transfer the salad to a large serving platter. Remove the chicken skin, if desired, and place the chicken on top of the salad. Skim any fat from the pan drippings, then drizzle the drippings over the chicken. Serve immediately.

Tips

Use pomegranate molasses to add bright, tangy flavor to Middle Eastern-inspired sauces, salad dressings and more. Find it in large supermarkets near vinegars or molasses or in Middle Eastern markets.

Nutrition Facts

433 calories; 19.8 g total fat; 3.1 g saturated fat; 71 mg cholesterol; 237 mg sodium. 455 mg potassium; 34.8 g carbohydrates; 5.6 g fiber; 6 g sugar; 30.8 g protein; 2704 IU vitamin a iu; 9 mg vitamin c; 71 mcg folate; 99 mg calcium; 3 mg iron; 60 mg magnesium;