Pomegranate Chicken Thighs
Updated Mar 21, 2026
Pomegranate chicken with bone-in chicken thighs, pomegranate molasses, shallots, lemon, and warm spices baked in one pan with barely any prep!
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Pomegranate Chicken is sticky in the best way!
I actually made this the first time because pomegranate molasses was on sale and I had been meaning to cook with it for a while. I grabbed a bottle, came home with chicken thighs, and figured that was as good a place to start as any. Turns out pomegranate molasses and chicken thighs was a combination I really should have tried sooner.
This pomegranate chicken recipe is pretty simple. The chicken gets coated in the marinade, the shallots and lemon go right into the pan, and everything cooks down together in the oven. It’s great with rice and other grains.
Happy Cooking!
– Yumna
Pomegranate Chicken Ingredients
- Chicken thighs: Bone-in, skin-on chicken thighs work best here because they stay juicy and hold up well to the longer bake time. You can use boneless, skinless chicken breasts will have a shorter cooker time though, it will take between 20 and 25 minutes for them to cook through. The best way to check for doneness is to use an instant read thermometer. Fully cooked chicken will register at 165F.
- Pomegranate molasses: Since I made this recipe, I’ve got into making homemade pomegranate molasses, but when I do use store bought I go with Cortas Lebanese brand.
- Olive oil and spices: Olive oil, za’atar, paprika, garlic powder, oregano, salt, and black pepper make up the rest of the marinade. Whisk it well so the pomegranate molasses loosens up and mixes evenly with the oil before pouring it over the chicken.
- Shallot and lemon: Slice both fairly thin so they soften in the oven while the chicken bakes. Thick slices stay too firm and do not cook down the same way.
- Pomegranate arils and parsley: These are optional for serving, so you can leave them off if you do not have them. I’d only add the arils right before serving so they stay fresh and do not get soft. For help, getting the arils out read my tips on how to cut a pomegranate.
How to Make Pomegranate Chicken
Pomegranate Chicken Recipe
Pomegranate chicken with bone-in chicken thighs, pomegranate molasses, shallots, lemon, and warm spices baked in one pan.
Video
Ingredients
- 6 chicken thighs bone-in with skin
- ¼ cup olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon zaatar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 shallot sliced
- 1 lemon sliced
- pomegranate arils for serving
- Fresh parsley for serving
Instructions
- Preheat oven to 400°F. Dry the chicken with a paper towel and place on a 9 x 12 oven-safe rimmed baking dish.
- In a small bowl, whisk together the olive oil, pomegranate molasses, zaatar, paprika, garlic powder, oregano, salt and pepper. Pour the sauce on top of the chicken and use your hands to evenly coat. Place the sliced shallots and sliced lemons around the chicken. Marinate for at least 30 minute or up to 24 hours.
- Bake uncovered for 50-60 minutes until the chicken is cooked through and looks sticky and caramelized. Broil for 3-5 more minutes if needed for a golden-brown color.
- Allow the chicken to rest for 5 minutes before serving. Garnish with pomegranate seeds and fresh parsley, if desired.
Notes
My Top Tip: Broil the chicken after baking it. A couple of minutes under the grill will help to brown and crisp up the skin. Let the chicken rest for 5 to 10 minutes before serving it to allow the juices to redistribute.
Storage: Store any leftovers in an airtight container. They will last up to 4 days. It can also be reheated (once) in the oven at 350F for around 20 minutes until warmed through. If reheating, cover the chicken with foil so that it doesn’t burn.
Freezing: You can freeze the chicken thighs before or after roasting. If you want to freeze before, you can thaw it overnight in the fridge before cooking or just add an extra 10 minutes of cooking time. If you want to freeze them after they’re roasted, make sure to cool the chicken thighs completely, then wrap tightly in plastic wrap and place them in a freezer bag or container to prevent freezer burn. They will last up to 3 months. Thaw the chicken thighs in the refrigerator overnight or use the microwave defrost setting.
Nutrition
Calories: 357kcal, Carbohydrates: 8g, Protein: 19g, Fat: 28g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 284mg, Potassium: 292mg, Fiber: 1g, Sugar: 4g, Vitamin A: 267IU, Vitamin C: 10mg, Calcium: 24mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add potatoes to the roasted chicken. Use the instructions from this one pan chicken and potatoes recipe to cook the everything together in the same pot. The pomegranate molasses will coat the potatoes too and it’s really yummy!
Recipe Tips
- Allow the chicken to marinate. The marinade used here has a wonderful Mediterranean flavor to it from the zaatar and of course the pomegranate molasses. Allow the chicken to fully absorb that for 30 minutes or up to 24 hours will make the dish more flavorful.
- Pat the chicken dry before adding it to the marinade. This helps to remove excess moisture and allows the chicken to take on more flavor from the marinade. It will also help to get the skin nice and crispy.
- Broil the chicken after baking it. A couple of minutes under the grill will help to brown and crisp up the skin. Let the chicken rest for 5 to 10 minutes before serving it to allow the juices to redistribute.
Serving Ideas
- Serve with rice or grain. Pomegranate chicken has a lot going on in the pan, so I like serving it with something that can catch all of that sauce. Try it with Lebanese rice, Lemon rice, or couscous.
- Add a simple vegetable side. Since the chicken is rich, I’d keep the vegetable side pretty straightforward. It goes well with roasted cauliflower, roasted carrots, or air fryer green beans.
- Pair with a salad. A fresh salad works well here to balance out the chicken and the sticky pan sauce. Serve it with fattoush salad, cucumber yogurt salad, or tabbouleh.
Comments
Can you make this with boneless skinless chicken thighs?
Yes, that will work! Just keep in mind that they will likely need a shorter cook time. Make sure to also check that the internal temperature reaches 165ºF. Hope that helps!
Love this recipe! Could it be frozen either before or after roasting?
Yes, you can definitely freeze the chicken thighs before or after roasting. If you want to freeze before, you can thaw it overnight in the fridge before cooking or just add an extra 10 minutes of cooking time. If you want to freeze them after they’re roasted, make sure to cool the chicken thighs completely, then wrap tightly in plastic wrap and place them in a freezer bag or container to prevent freezer burn. They will last up to 3 months. Thaw the chicken thighs in the refrigerator overnight or use the microwave defrost setting.
Cooked this recipe for Father Day and it tasted delicious!!! Easy to make too.
So happy you liked it, Rose! Thank you!!
Haven’t tried yet. Sounds yummy
I hope you like it!
Made this the other night. Didn’t have zataar, but added sumac and a sliced red chilli to the marinade instead. Deeelicious! My son had a second helping and the cold chicken thighs were equally good the next day. Will definitely be making this again!
Yay! So glad to hear.
Made this recipe tonight for my family. Holy sh*t was it delicious! We devoured it. And bonus it’s super easy to make.
I am so happy to hear it! Yay!!
I loveeee this recipe second time making it . Thank you Yumna
So glad you’re loving this recipe! You’re welcome!!
Thank you for sharing this recipe, Yumna! Prepared it for my husband and he absolutely loved it. I think it was the best iftar this Ramadan. Followed it to the dot exceot for the shallots i used onions. I’m learning a lot of recipes here so super thank you! I tried your one pot chicken and rice yesterday (although I substituted chicken with lamb haha) then the one pan chicken and potatoes today. I hope he loves this one, too! Will follow for more. Take care.
You’re so welcome! I’m so glad to hear it. Love that you’ve been enjoying the recipes and hope you continue to do so!
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