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