Serves 4 to 6
Ingredient:
- 1 large orange, zest finely grated, juiced 1 cup pomegranate juice
- 1.1/2 tsp. dried thyme leaves 1/8 tsp. ground cinnamon Freshly ground black pepper
- 6 tsp. canola oil
- Kosher salt
- 3/4 cup lower-salt chicken broth
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and sliced on the diagonal 1/4 inch thick
- 1 red onion, peeled and cut into 3/4-inchthick wedges
- 1 4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
- 1 cup coarsely chopped walnuts
Method
Position a rack in the center of the oven and heat the oven to 400°F.
In a medium saucepan, combine the orange juice and pomegranate juice. Bring to a boil over medium heat and reduce to 1 / 4 cup, about 15 minutes. Add 1/2 tsp. of the thyme, the cinnamon, and 1/4 tsp. pepper. Divide the mixture between two small bowls. To one bowl add 2 tsp. of the oil and 1/2 tsp. salt. To the other add the chicken broth, all but 1 tsp. of the orange zest, and 1/4 tsp. salt.
Scatter the sweet potatoes, parsnips, and onion over the bottom of a metal, glass, or ceramic baking dish that measures about 10x15x2 inches. Toss with the remaining 4 tsp. of oil and 1 tsp. thyme. Arrange the chicken pieces, skin side up, on top of the vegetables and brush with all of the juiceoil mixture. Roast for 30 minutes.
Remove the pan from the oven and reduce the temperature to 375°F. Pour the juice-broth mixture around the chicken pieces and scatter the walnuts around the chicken. Return the pan to the oven and roast until the vegetables are tender and an instant-read ther mometer registers 165°F in several pieces of chicken, 20 to 30 minutes.
Transfer the chicken to a warmed platter. use a slotted spoon to arrange the vegetables and walnuts around the chicken. Sprinkle the vegetables with a little salt and sprinkle the remaining orange zest over all. Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Season the sauce to taste with salt and pepper and pour into a pitcher to pass at the table.
