Pomegranate Roasted Chicken Thighs

5 from 71 votes

Pomegranate Roasted Chicken Thighs make for an easy unique weeknight meal; the chicken is tossed in a Mediterranean marinade and oven baked!

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This is one of those easy weeknight dinners that is so full of flavor, you’ll feel like you’re dining out at a fancy Mediterranean restaurant. Pomegranate roasted chicken thighs are made with a flavorful marinade using zaatar and pomegranate molasses, which gives the chicken an intense sweet and sour flavor similar to balsamic.

Close up shot of pomegranate roasted chicken thighs topped with lemon slices
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What is pomegranate molasses?

It’s basically the juice from pomegranates that is boiled down and reduced to make a thick intensely flavored syrup that has a sweet and sour flavor. So think of it as a pretty simple ingredient used to add some tanginess to a dish – that’s why it works perfectly as an ingredient in a salad dressing.

Ingredients & substitutions

  • Chicken: For this recipe, use bone in or boneless chicken thighs with skin on. This helps to keep the chicken super moist and flavorful when it is baked
  • Pomegranate molasses: This adds such a deep sweet and tart flavor to the chicken. It really is a wonderful addition! I use the Cortas Lebanese brand.
  • Seasonings: Zaatar, paprika, garlic powder, oregano, salt and pepper.
  • Shallot: A thinly sliced shallot adds a great onion flavor to the chicken; you can switch to yellow or red onions.
  • Lemon: Fresh sliced lemon adds a great bright and tart flavor to the baked chicken and works so well with the pomegranate molasses.
  • Oil: Use olive oil as the base for the chicken marinade as it adds a nice flavor. You can use canola or avocado as well.
  • Pomegranate seeds: I like to serve the dish with fresh pomegranate seeds as they add great color to the dish as well as a burst of flavor. Check out this post to easily remove the seeds from a pomegranate.
Ingredients to make the recipe

How to make pomegranate roasted chicken

  1. Place the chicken thighs in a bowl.
  2. Add the ingredients for the marinade.
  3. Mix to coat the chicken fully.
  4. Top with the shallots and sliced lemons and marinate.
4 image collage to show how to make the recipe

When ready to cook, place the chicken in an oven dish and bake until golden brown and cooked through. You can also marinade the dish right in the baking dish if desired.

2 image collage to show the chicken on a baking dish before and after cooking

Tips for making the recipe

  1. 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.
  2. Add potatoes to the roasted chicken. That is similar to this popular one pan chicken and potatoes, and the pan juices help to cook the potatoes and add so much flavor to them. So feel free to do that here too or throw in any other vegetable. Just be mindful of their cooking time if they don’t need the full hour of roasting.
  3. 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.
  4. 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.

Frequently asked questions

How long does it keep?

These pomegranate roasted chicken thighs are best served as soon as they are ready so that they are perfectly juicy. However, the cooked chicken will keep well, covered in the fridge for up to 4 days. You can use the chicken cold, sliced into sandwiches, wraps and salads. 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.

Can you make this recipe with chicken breasts?

Yes absolutely! Just keep in mind that 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.

What do you serve it with?

This pomegranate chicken is great to serve with all kinds of potato and veggie sides or with a nice hearty salad. Try it with:
Mediterranean Couscous Salad
Lebanese Rice
Garlic Roasted Potatoes
Butternut Squash Fries

Pomegranate roasted chicken with lemon slices and pomegranate on the side

If you’ve never tried pomegranate molasses, this is a great way to try it! It gives the recipe a delicious tartness, juicy texture and a beautiful golden color. Super easy to make, this pomegranate chicken is totally fool proof and effortless!

For more chicken recipes

If you’ve tried this healthy-ish feel good Pomegranate Roasted Chicken Thighs recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Pomegranate Roasted Chicken Thighs

Pomegranate Roasted Chicken Thighs make for an easy unique weeknight meal; the chicken is tossed in a Mediterranean marinade and oven baked!
5 from 71 votes
Servings 6 servings
Calories 357
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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  • 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.


Storage: Store any leftovers in an airtight container. They will last up to 4 days.


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.

Cuisine American
Course: Main Course

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  1. Alison says:

    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!

    1. Yumna says:

      Yay! So glad to hear.

  2. Jade says:

    Made this recipe tonight for my family. Holy sh*t was it delicious! We devoured it. And bonus it’s super easy to make.

    1. Yumna Jawad says:

      I am so happy to hear it! Yay!!

  3. Ayat Almanfi says:

    I loveeee this recipe second time making it . Thank you Yumna

    1. Yumna Jawad says:

      So glad you’re loving this recipe! You’re welcome!!

  4. Paula says:

    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.

    1. Yumna Jawad says:

      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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