Pomegranate Roasted Chicken Thighs is a vibrant Mediterranean-inspired dish that combines sweet, tangy, and savory elements in one stunning recipe. Featuring juicy chicken thighs marinated in a richly spiced pomegranate molasses sauce, this oven-roasted meal comes together easily and delivers bold, caramelized flavor in every bite. Topped with fresh lemon slices and pomegranate arils, it’s a dish that looks as beautiful as it tastes.

Why You’ll Love This Recipe

• Packed with flavor: The combination of pomegranate molasses, zaatar, and spices infuses the chicken with incredible depth and complexity.

• Easy to prepare: Just mix the marinade, coat the chicken, and roast—minimal hands-on time required.

• Beautiful presentation: With golden roasted skin, vibrant pomegranate seeds, and citrus slices, this dish is both rustic and elegant.

• Versatile: It pairs well with rice, grains, or roasted vegetables, and can be made with different cuts of chicken.

• Great for make-ahead meals: The chicken can be marinated in advance, and leftovers reheat beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 chicken thighs – bone-in, skin-on for best flavor and moisture, though boneless thighs can also be used

• ¼ cup olive oil – acts as the base for the marinade, helping it coat the chicken and add richness

• 2 tablespoons pomegranate molasses – a thick, tangy syrup made from reduced pomegranate juice; provides a sweet and sour flavor

• 1 teaspoon zaatar – a Middle Eastern spice blend of thyme, sesame seeds, sumac, and other herbs, which adds earthy and citrusy notes

• 1 teaspoon paprika – gives color and a mild peppery warmth

• 1 teaspoon garlic powder – enhances savory depth without overpowering the marinade

• ½ teaspoon dried oregano – adds a hint of herbal sharpness

• ½ teaspoon salt – for seasoning and bringing out the flavors

• ½ teaspoon ground black pepper – adds a mild kick and balances the sweetness of the molasses

• 1 shallot, thinly sliced – brings a subtle onion flavor and melts into the sauce while roasting

• 1 lemon, thinly sliced – adds brightness and balances the rich marinade

• ½ cup fresh pomegranate arils – optional, for garnish and a pop of freshness and color

• 2 tablespoons chopped fresh parsley – for garnish, adding a fresh herbal finish

Directions

1. Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crisp skin and better absorption of the marinade.

2. Mix the marinade: In a small bowl, whisk together the olive oil, pomegranate molasses, zaatar, paprika, garlic powder, oregano, salt, and black pepper until well combined.

3. Marinate the chicken: Place the chicken thighs in a large bowl or directly in a baking dish. Pour the marinade over the chicken and rub it in to coat evenly. Nestle the sliced shallots and lemon slices around the chicken. Let marinate for at least 30 minutes, or refrigerate for up to 24 hours.

4. Bake uncovered for 50–60 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C), the skin is golden, and the marinade is thickened and caramelized.

5. Optional broil: For extra crispy skin, broil the chicken for 3–5 minutes at the end of cooking.

6. Rest and garnish: Let the chicken rest for 5–10 minutes after baking to allow the juices to redistribute. Garnish with fresh pomegranate arils and chopped parsley before serving.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Marinate time: 30 minutes to 24 hours

• Cook time: 50–60 minutes

• Total time: About 1 hour 15 minutes (excluding extended marinating)

Variations

• Use boneless skinless thighs or breasts: Adjust the cooking time—boneless pieces will cook faster.

• Add heat: Stir in a pinch of cayenne pepper or sliced chili for a spicy twist.

• Substitute zaatar: Use sumac mixed with thyme and sesame seeds if zaatar isn’t available.

• Make it a sheet pan meal: Add baby potatoes, sliced carrots, or green beans to the pan to roast alongside the chicken.

• Try different citrus: Orange slices can be used in place of lemon for a sweeter, fragrant profile.

• Add nuts: Top with toasted pistachios or walnuts for added crunch and richness.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Wrap cooled chicken tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave in 30-second intervals until heated through.

• Make ahead: Marinate the chicken up to a day in advance to save time and deepen the flavor.

FAQs

What is pomegranate molasses?

Pomegranate molasses is a thick, tangy syrup made from simmered pomegranate juice. It adds a sweet-sour depth of flavor commonly used in Middle Eastern cooking.

Can I make this with chicken breasts?

Yes, you can use chicken breasts, but be sure to reduce the cooking time to prevent drying out—about 25–30 minutes should be sufficient.

Can I grill this recipe instead of baking?

Absolutely. Grill the chicken over medium heat until fully cooked, turning occasionally for even char and caramelization.

How long should I marinate the chicken?

Marinate for at least 30 minutes, but up to 24 hours for maximum flavor. The longer it marinates, the deeper the flavor penetration.

What sides go well with this dish?

This dish pairs well with rice, couscous, roasted potatoes, or a fresh cucumber-yogurt salad for a balanced meal.

Can I make this dish ahead of time?

Yes. You can marinate the chicken a day ahead and store it in the fridge until ready to bake. Cooked leftovers also reheat beautifully.

Can I use a different sweetener if I don’t have pomegranate molasses?

You can substitute with a mixture of balsamic vinegar and a bit of honey or molasses. It won’t taste exactly the same but will mimic the sweet-tart flavor.

Do I need to cover the chicken while it bakes?

No, baking uncovered allows the marinade to caramelize and the skin to crisp up.

What can I use instead of shallots?

You can substitute with thinly sliced red onions or even yellow onions. Shallots add a mild sweetness, but other onions will work fine.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free. Just double-check your zaatar blend, as some commercial versions may contain fillers.

Conclusion

Pomegranate Roasted Chicken Thighs is a richly flavored, aromatic dish that brings together the sweet tang of pomegranate molasses with warm spices and juicy chicken. It’s an effortless way to introduce bold Middle Eastern flavors into your cooking and is sure to impress anyone at the table. With its beautiful presentation and comforting taste, this dish is a perfect blend of everyday ease and special occasion flair.