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Pomegranate Chicken

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A one-pan roasted chicken dish glazed with sweet-tart pomegranate molasses, honey, and balsamic vinegar. Finished with fresh pomegranate seeds and parsley, this recipe is festive, flavorful, and simple to prepare.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken dry and season with salt. Let rest 30 minutes.
  3. Whisk olive oil, pomegranate molasses, juice, honey, balsamic vinegar, lemon juice, and garlic. Pour over chicken and marinate at least 30 minutes (up to overnight).
  4. Arrange chicken skin-side up in a roasting dish. Pour marinade into pan.
  5. Roast until chicken reaches 165°F (about 25 minutes for breasts, 45 minutes for thighs). Remove breasts earlier if cooking both.
  6. Increase oven to 450°F (230°C). Roast 12 more minutes, basting often, until glaze reduces and skin is crisp.
  7. Serve warm, garnished with pomegranate seeds and parsley.

Notes

  • Swap thighs with drumsticks or cut-up whole chicken (adjust cooking time).
  • No pomegranate juice? Use extra molasses with a splash of water.
  • Sear chicken first for deeper caramelized flavor.
  • Skip pomegranate arils if fresh aren’t available.
  • Store leftovers 3 days in fridge; reheat in oven at 350°F to keep skin crisp.

Nutrition

Find it online: https://savorymomskitchen.com/pomegranate-chicken/