Roasted Chicken Thighs with Pomegranate

Temps des Fêtes 2018
food and drink

BY: Amy Rosen

“Wow!” was the reaction when I served this easy chicken dish to my family. Sweet and tart with honey, lemon and pomegranate molasses (found at Middle Eastern grocery shops), it’s also herbaceous from the za’atar seasoning and pops with fresh pomegranate seeds and toasted almonds.

16 bone-in skin-on chicken thighs, about 4 to 5 lbs (1.81 to 2.27 kg).
1 large red onion, peeled and sliced into ½ inch (1 cm) wedges
2 lemons, quartered
¼ cup (60 mL) olive oil
3 tbsp (45 mL) za’atar spice blend
1 tsp (5 mL) red pepper flakes
Kosher salt and fresh black pepper to taste
3 tbsp (45 mL) pomegranate molasses
1 tbsp (15 mL) honey
1 cup (250 mL) fresh pomegranate seeds
½ cup (125 mL) toasted whole almonds, roughly chopped
2 tbsp (30 mL) fresh chopped parsley

1. Preheat oven to 450°F (230°C).

2. Line 2 rimmed baking pans with tin foil. Add chicken, onion and lemon wedges to pans and toss to coat with oil. Lay chicken pieces skin-side up and sprinkle with za’atar, red pepper flakes, salt and pepper. Roast both pans in preheated oven until skin is crispy and juices run clear, about 35 to 40 minutes, depending on size of your thighs.

3. Mix pomegranate molasses and honey together.

4. Transfer hot chicken, onion and lemons to a serving platter and drizzle with pomegranate molasses mixture. Sprinkle generously with pomegranate seeds, almonds and parsley. Serve at once.

Serves 8

What to Serve