Roasted Pomegranate Chicken
Elevate your dinner table with the irresistible flavors of Roasted Pomegranate Chicken—an elegant yet approachable dish that's perfect for weeknights or special occasions. This recipe pairs juicy, bone-in chicken thighs with a luscious marinade made from pomegranate molasses, honey, and warm spices like cumin and cinnamon, creating a beautiful balance of sweet, tangy, and savory notes. Roasted to golden perfection and finished with a sprinkle of vibrant pomegranate seeds and fresh parsley, this dish not only delights the palate but also adds a pop of color to your plate. With just 15 minutes of prep and customizable marinating time, it’s a hassle-free way to transform simple ingredients into a show-stopping meal. Serve it with fluffy couscous, roasted veggies, or a crisp salad for a complete, flavor-packed feast.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.25 cups pomegranate molasses
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups pomegranate seeds (arils)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons water
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the pomegranate molasses, honey, olive oil, minced garlic, ground cumin, ground cinnamon, salt, black pepper, and water to create the marinade and glaze.
Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour 3/4 of the marinade over the chicken, reserving the rest for later. Make sure the chicken is well coated, then cover and let marinate for at least 15 minutes (or up to overnight in the refrigerator).
Arrange the chicken thighs skin-side up in a large, oven-safe baking dish or roasting pan. Pour any additional marinade from the mixing bowl over the chicken.
Roast the chicken in the preheated oven for 35-40 minutes, basting with the reserved marinade halfway through cooking. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
During the final 5 minutes of cooking, you can switch the oven to the broil setting to crisp up the chicken skin. Watch carefully to prevent burning.
Remove the chicken from the oven and let rest for 5 minutes. Sprinkle with pomegranate seeds and fresh parsley for garnish.
Serve warm with your favorite sides, such as couscous, roasted vegetables, or a light salad.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 18.4 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
