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!
Servings 6 servings
Calories 357kcal
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
Storage: Store any leftovers in an airtight container. They will last up to 4 days.
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