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Pomegranate roasted chicken thighs with crispy potatoes and vibrant pomegranate seeds.

Pomegranate Molasses-Roasted Chicken Thighs

This pomegranate molasses-roasted chicken thighs recipe combines juicy chicken with flavorful roasted potatoes, delivering a tangy and sweet taste that's easy to prepare and impressive enough for any dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Bone in, skin on chicken thighs
  • 1 pound Potatoes (baby or chopped Yukon gold)
  • 1/4 cup Pomegranate molasses
  • 2 tablespoons Olive oil
  • 3 cloves Garlic Minced or smashed
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika or smoked paprika
  • 1 tablespoon Lemon juice Optional
  • 1/2 cup Chicken broth or water Splash

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in an oven-safe skillet over medium heat.
  3. Season the chicken thighs well with salt, pepper, and paprika.
  4. Place chicken thighs skin-side down in the skillet and brown until the skin is golden.
  5. Remove the chicken from the skillet and toss baby potatoes in the same pan with a pinch of salt.
  6. Stir in minced garlic for about 30 seconds until fragrant.
  7. Add pomegranate molasses, a splash of chicken broth, and lemon juice to the pan.
  8. Return the chicken thighs to the skillet, skin-side up.
Cooking
  1. Transfer the skillet to the oven and roast until chicken is cooked through and potatoes are tender, about 25-30 minutes.
  2. If you prefer a thicker sauce, let it bubble on the stove for a couple of minutes after roasting.

Notes

This recipe can easily be adapted with different vegetables or seasonings based on your preference. For added freshness, top with pomegranate arils before serving. Leftovers can be stored for up to four days in the fridge.