Pomegranate Chicken Recipe
Pomegranate chicken with bone-in chicken thighs, pomegranate molasses, shallots, lemon, and warm spices baked in one pan.
Servings: 6 servings
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.
Video
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
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