A sweet and tart pomegranate chicken recipe that comes together in one pan with minimal effort. I love how the chicken turns out tender, juicy, and coated in a gorgeous sticky glaze, while the fresh pomegranate seeds and parsley add a festive finishing touch.

Pomegranate Chicken

Why You’ll Love This Recipe

I like this dish because it balances sweet, tangy, and savory flavors perfectly. The honey and pomegranate molasses caramelize on the chicken, while balsamic vinegar adds depth. Using bone-in, skin-on chicken keeps the meat juicy and gives me that golden, crispy skin I crave. Best of all, I only need one pan, making cleanup simple. This recipe works equally well for a weeknight dinner or as a stunning centerpiece for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 bone-in chicken thighs (or breasts if preferred)
2 tablespoons olive oil
1/2 cup pomegranate molasses
1/3 cup pomegranate juice
1/4 cup honey
1 tablespoon balsamic vinegar
Juice of 1 lemon
4 cloves garlic, finely grated
Handful of pomegranate seeds
Handful of parsley, chopped
Kosher salt, to taste
Pepper, to taste

Directions

Preheat the oven to 400°F.
Pat chicken dry with paper towels, season with salt, and let rest for about 30 minutes.
Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic. Pour the marinade over the chicken, coat well, and marinate for at least 30 minutes or up to overnight in the fridge.
Arrange chicken skin-side up in a roasting dish, then pour the marinade into the pan.
Roast until the chicken reaches an internal temperature of 165°F (about 25 minutes for breasts, 45 minutes for thighs). Remove breasts earlier if using both light and dark meat.
Increase oven temperature to 450°F and continue roasting for about 12 more minutes, basting every few minutes, until the sauce reduces and the skin is crispy.
Serve warm, garnished with pomegranate seeds and parsley.

Servings and timing

This recipe makes about 8 servings.

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

I sometimes swap chicken thighs for drumsticks or even a whole cut-up chicken. Cooking time just needs adjusting.
If I don’t have pomegranate juice, I use extra pomegranate molasses with a splash of water.
For extra richness, I like to sear the chicken on the stovetop before baking, which deepens the caramelized flavor.
When fresh pomegranates aren’t in season, I skip the arils rather than use the pre-packaged ones.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 3 days. To reheat, I place the chicken in a 350°F oven until warmed through so the skin stays crisp. The cooked chicken can also be frozen once cooled, then reheated in the oven after thawing.

Pomegranate Chicken

FAQs

Can I use boneless, skinless chicken for this recipe?

Yes, but I prefer bone-in, skin-on for juicier meat and crispier skin. Boneless cuts will cook faster, so I reduce the roasting time.

What if I can’t find pomegranate molasses?

I can make my own by reducing pomegranate juice with a little sugar and lemon juice until it becomes syrupy.

Can I make this recipe ahead of time?

Yes, I sometimes cook it a day before, refrigerate, and reheat in the oven at 350°F before serving. The skin crisps back up nicely if finished under the broiler for a couple of minutes.

How do I know the chicken is fully cooked?

I use an instant-read thermometer. The chicken is ready when the thickest part reaches 165°F.

What side dishes go best with pomegranate chicken?

I like serving it with couscous, rice pilaf, roasted vegetables, or a fresh salad with a drizzle of pomegranate molasses in the dressing.

Conclusion

This pomegranate chicken is one of my go-to dishes when I want something easy yet impressive. I love how the sweet-tart glaze pairs with the crispy chicken skin, and the jewel-like pomegranate seeds always make the plate feel festive. Whether I’m cooking for a weeknight dinner or a holiday table, this recipe never disappoints.