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Pomegranate roasted chicken with lemon slices and pomegranate on the side
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5 from 72 votes

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 357kcal
Author Yumna Jawad

Ingredients

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