Pomegranate Roasted Chicken Thighs
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
357 kcal
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Course
Main Course
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Cuisine
American
Pomegranate Roasted Chicken Thighs
Description
This recipe uses bone-in, skin-on chicken thighs coated in a marinade of pomegranate molasses, olive oil, and warm spices such as zaatar, paprika, garlic powder, and oregano. The addition of sliced shallots and lemon during roasting adds aromatic and bright elements. The chicken is roasted uncovered until cooked through and caramelized, then optionally broiled to deepen the color and texture.
The resulting chicken has a sticky, slightly tart glaze from the pomegranate molasses combined with savory herbal and smoky heat from spices. The shallots and lemon soften and complement the richness of the thighs. Fresh pomegranate seeds and parsley add a fresh and colorful garnish before serving.
This dish pairs nicely with rice or roasted vegetables, making a flavorful main course. Leftovers can be stored in an airtight container for up to four days, maintaining their texture and flavor.
Marinating the chicken for at least 30 minutes, or even up to 24 hours, allows deeper flavor penetration. Resting the chicken after roasting helps keep the meat juicy.
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
- parsley for serving, fresh
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
- Marinate the chicken from 30 minutes up to 24 hours for better flavor.
- Store leftovers in an airtight container for up to 4 days.
- Rest the chicken for 5 minutes after roasting to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 284mg | 12% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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