Description
Pomegranate Roasted Chicken Thighs are juicy, oven-baked chicken thighs marinated in a bold, sweet-tangy pomegranate molasses sauce with Mediterranean spices. Topped with lemon slices, shallots, and pomegranate arils, this stunning dish is flavorful, vibrant, and easy to make.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 2 tbsp pomegranate molasses
- 1 tsp zaatar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 shallot, thinly sliced
- 1 lemon, thinly sliced
- 1/2 cup fresh pomegranate arils (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels.
- In a small bowl, whisk together olive oil, pomegranate molasses, zaatar, paprika, garlic powder, oregano, salt, and pepper.
- Place chicken thighs in a baking dish. Pour marinade over chicken and rub to coat evenly. Nestle in shallot and lemon slices.
- Marinate for at least 30 minutes (or refrigerate up to 24 hours).
- Bake uncovered for 50–60 minutes, until chicken is cooked through (165°F/74°C), skin is golden, and marinade is caramelized.
- Optional: Broil for 3–5 minutes for crispier skin.
- Let rest for 5–10 minutes. Garnish with pomegranate arils and chopped parsley before serving.
Notes
- Boneless thighs or breasts can be used—adjust cook time accordingly.
- Add cayenne or chili for a spicier version.
- Substitute zaatar with a mix of thyme, sumac, and sesame seeds.
- Add root vegetables to the pan for a complete sheet pan meal.
- Orange slices can replace lemon for a sweeter twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 370
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
