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Pomegranate Molasses Roasted Chicken

Juicy roasted chicken glazed with tart pomegranate molasses and warming spices. Tender, glistening, and deeply flavored.

60 minEasyServes 4380 cal/serving

Middle EasternDinnerOvenStandardGluten-Free

Ingredients

  • 2 lbs bone-in, skin-on chicken thighs, patted dry
  • 3 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup pomegranate seeds (fresh)
  • 2 tbsp fresh mint, chopped

Instructions

  1. 1

    Preheat oven to 425°F.

  2. 2

    Pat 2 lbs patted dry bone-in, skin-on chicken thighs dry and arrange skin-side up on a baking sheet.

  3. 3

    Whisk together 3 tbsp pomegranate molasses, 2 tbsp olive oil, 2 tbsp honey, 2 cloves minced garlic, 1/4 tsp ground cinnamon, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

  4. 4

    Brush the glaze over the chicken.

  5. 5

    Roast for 40-45 minutes until skin is deeply caramelized and a meat thermometer inserted into the thickest thigh reaches 165°F.

  6. 6

    Rest for 5 minutes. Scatter with 1/4 cup pomegranate seeds (fresh) and 2 tbsp chopped fresh mint. Drizzle with pan juices and serve.

Questions

How long does Pomegranate Molasses Roasted Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pomegranate Molasses Roasted Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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