Hearty Pomegranate Roasted Chicken Thighs Recipe

Sometimes a dinner routine gets stale and needs a bold punch of flavor to wake it up. My Pomegranate Roasted Chicken Thighs deliver that perfect balance of sticky sweetness and savory depth in every bite.

The rich glaze transforms simple ingredients into something that looks and tastes incredibly festive. You will love how effortless this one-pan meal is for a busy weeknight.

What Makes This Pomegranate Roasted Chicken Thighs a Keeper for Years to Come

The combination of tangy molasses and earthy zaatar creates a sticky coating that is impossible to resist. It turns ordinary chicken into a restaurant-quality dish with minimal effort.

Cleanup is a breeze because everything roasts together in a single baking dish. You get juicy meat and caramelized skins without standing over a hot stove.

This recipe works beautifully for a casual family dinner or a special gathering with friends. The vibrant colors make it look like you spent hours cooking when it actually takes minutes to prep.

If you enjoyed this savory fruit-forward dish, you should definitely try my Irresistible Chocolate Clementine Torte Recipe for a sweet finish. I also highly recommend my Hearty Orange Cranberry Scones Recipe if you love baking with tangy fruit flavors.

Everything You Need for Perfect Pomegranate Roasted Chicken Thighs

Here are the pantry staples and fresh items you will need to gather:

• Chicken Thighs: Bone-in and skin-on cuts are best as they stay moist and develop crispy edges.
• Pomegranate Molasses: This thick syrup provides the essential tart and sweet flavor profile for the glaze.
• Zaatar: An earthy spice blend that adds authentic Mediterranean aromatic notes.
• Olive Oil: Use a high-quality oil to carry the marinade and help the chicken brown evenly.
• Garlic Powder: This adds savory depth without the risk of burning that fresh minced garlic poses.
• Paprika: Provides a subtle warmth and contributes to the beautiful roasted color.
• Dried Oregano: Adds a classic herbal note that pairs perfectly with the lemon.
• Salt: Essential for drawing out flavors and seasoning the meat thoroughly.
• Black Pepper: Adds a gentle heat to balance the sweetness of the molasses.
• Shallot: Sliced thinly to roast alongside the chicken for sweet aromatic bites.
• Lemon: Bright citrus slices cut through the richness of the dark meat.
• Fresh Pomegranate Arils: These add a burst of fresh juice and crunch for the final garnish.
• Fresh Parsley: A sprinkle of green herbs adds freshness to the finished plate.

My Method for Pomegranate Roasted Chicken Thighs

Let’s get this simple dinner into the oven:

1. Preheat your oven to 400°F so it is hot and ready for roasting. Pat the chicken pieces completely dry with paper towels to ensure the skin crisps up nicely, then arrange them in a 9×13 inch baking dish.
2. Whisk the olive oil, pomegranate molasses, zaatar, paprika, garlic powder, oregano, salt, and black pepper together in a small bowl until fully combined. Pour this thick marinade over the chicken and use your hands to rub it into every crevice, ensuring each piece is fully coated.
3. Tuck the sliced shallots and lemon rounds around and between the chicken pieces in the pan. Let the chicken marinate at room temperature for about 30 minutes to let the flavors penetrate, or cover and refrigerate for up to 24 hours if you have time.
4. Roast the chicken uncovered for 50 to 60 minutes until the skin is deeply caramelized and sticky, and the internal temperature reaches 165°F. If you prefer extra browning, broil for 2 to 3 minutes at the end, then rest for 5 minutes before garnishing with pomegranate seeds and parsley.

Pro Tips for Pomegranate Roasted Chicken Thighs

Do not skip the resting period after taking the pan out of the oven. This allows the juices to redistribute so your Pomegranate Roasted Chicken Thighs stay moist and tender.

If you cannot find pomegranate molasses, you can make a reduction using pomegranate juice and sugar. The authentic syrup is worth sourcing for the specific tangy depth it brings to the dish.

Marinating longer usually yields better flavor results for this recipe. Even just thirty minutes on the counter helps the Pomegranate Roasted Chicken Thighs absorb those bold spices.

Best Ways to Enjoy Pomegranate Roasted Chicken Thighs

I love serving this dish over fluffy couscous or basmati rice to soak up the sticky pan juices. A crisp green salad with a simple lemon vinaigrette makes a refreshing side to balance the rich meat.

Roasted potatoes are another excellent pairing for Pomegranate Roasted Chicken Thighs and make for a hearty meal. You can also serve it alongside warm pita bread to scoop up the caramelized onions and sauce.

Join me on Pinterest for more cozy dinner ideas and easy recipes.

Pomegranate Roasted Chicken Thighs

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• Author: Amelia Bryan
• Total Time: 1 hr 15 min
• Yield: 6 servings
• Diet: Dairy Free

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Description

Sticky, sweet, and savory chicken thighs roasted with pomegranate molasses and zaatar.

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Ingredients

• 1 lemon, sliced into rounds
• 1/2 teaspoon dried oregano
• 1 shallot, thinly sliced
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon zaatar
• 1/2 teaspoon sea salt
• 2 1/2 tablespoons pomegranate molasses
• 6 chicken thighs, bone-in and skin-on
• 1 teaspoon garlic powder
• Fresh pomegranate arils for garnish
• Chopped fresh parsley for garnish

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Instructions

1. Preheat the oven to 400°F (200°C) and prepare a rimmed baking dish.
2. Pat the chicken thighs completely dry with paper towels and place them in the dish.
3. In a small mixing bowl, whisk together the olive oil, pomegranate molasses, zaatar, paprika, garlic powder, oregano, salt, and pepper until smooth.
4. Pour the marinade over the chicken and use your hands to coat every piece thoroughly.
5. Arrange the sliced shallots and lemon rounds around the chicken pieces in the pan.
6. Allow the chicken to marinate for at least 30 minutes at room temperature, or up to 24 hours in the fridge.
7. Bake uncovered for 55 to 60 minutes until the chicken is cooked through and the skin is sticky and caramelized.
8. Optional: Broil for 2-3 minutes for extra crispy skin.
9. Let the chicken rest for 5 to 10 minutes before serving.
10. Garnish with fresh pomegranate arils and chopped parsley.

Notes

If you don’t have pomegranate molasses, reduce pomegranate juice with sugar until syrupy. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 55 min
• Category: Dinner
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 thigh
• Calories: 365
• Sugar: 5g
• Sodium: 290mg
• Fat: 29g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 115mg

Keywords: Pomegranate Roasted Chicken Thighs, easy chicken dinner, mediterranean chicken recipe, sheet pan chicken