Honey and Pomegranate Glazed Roasted Chicken with Charoset Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken glazed with a sweet honey and tart pomegranate molasses sauce served alongside a fresh charoset salad inspired by Passover traditions. This Middle Eastern-inspired Passover recipe, ready in about 65 minutes, pairs whole chicken, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Middle Eastern cuisine 450 cal/serving

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Ingredients

1 (about 4 lbs), spatchcocked whole chicken
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
3 tbsp pomegranate molasses
2 tbsp honey
3, minced garlic cloves
1 tsp, grated fresh ginger
1 medium, diced apple
1/2 cup chopped walnuts
1 cup, halved red grapes
2, thinly sliced celery stalks
1/4 cup, chopped fresh parsley
2 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 425°F. Rub 1 spatchcocked whole chicken with 2 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper. Place on a rimmed baking sheet skin side up.
Step 2: In a small bowl, whisk together 3 tbsp pomegranate molasses, 2 tbsp honey, 3 minced garlic cloves, and 1 tsp grated fresh ginger to create a glaze.
Step 3: Brush half of the glaze over the chicken, reserving the rest. Roast the chicken for 45 minutes, basting with remaining glaze every 15 minutes, until the skin is caramelized and internal temperature reaches 165°F.
Step 4: While chicken roasts, combine 1 diced apple, 1/2 cup chopped walnuts, 1 cup halved red grapes, 2 thinly sliced celery stalks, 1/4 cup chopped fresh parsley, and 2 tbsp lemon juice in a bowl. Toss gently to combine for a fresh charoset salad.
Step 5: Let the chicken rest for 10 minutes before carving. Serve with the charoset salad alongside for a balanced Passover meal.