Roast chicken recipes are easy to come by. Some we try once and move on. This gem is a treasured family favorite that is served at our house as the centerpiece of our holiday table. I like the savory-sweet orange and pomegranate marinade tempered by the woodsy, fresh rosemary for its richness of flavor.

This dish marries the chicken with sweet orange yams and moist apple nuggets for a salute to the Jewish holidays. Apples and honey are traditional ingredients but here I have also added a hefty sprinkling of pomegranate seeds as a garnish. The seeds of the pomegranates are said to remind us of all the good deeds to be done during the coming year.

I like to serve this with a simple rice pilaf and roasted broccoli for a colorful and happy beginning to the New Year. You can easily double or triple this, making sure to use enough pans so as not to crowd the chicken. You may need to cook the chicken a little longer, if you use one oven for two pans.

Orange Pomegranate Glazed Chicken

Serves 6.


Grated zest and juice of 1 orange

4 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 cup POM pomegranate juice

2 teaspoons Dijon mustard

1 tablespoon honey

1 tablespoon finely chopped fresh rosemary

Salt and freshly ground black pepper to taste

4 medium chicken breast halves and 6 chicken thighs

3 yams (about 1 1/2 pound), peeled and cut into 1 1/2-inch dice

2 apples, Gala or Pippin, peeled and cut into 1 1/2-inch dice

2 leeks, white and light green parts only, cleaned and finely chopped