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Pomegranate Glazed Chicken Thighs: Easy Roasted Recipe

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This pomegranate glazed chicken thighs recipe delivers perfectly crispy skin and tender, juicy meat with a sticky, tangy-sweet glaze. It’s an easy one-pan dinner that feels fancy enough for company but simple enough for a busy weeknight.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ cup pomegranate molasses
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon balsamic vinegar
  • Pinch of red pepper flakes (optional)
  • Fresh pomegranate arils for garnish (optional)
  • Fresh thyme or rosemary sprigs for garnish (optional)
  • Toasted sesame seeds for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels and let them sit at room temperature for 10-15 minutes.
  2. In a small bowl, mix together the salt, pepper, garlic powder, and smoked paprika. Place the dry chicken thighs in a large bowl, drizzle with olive oil, and toss to coat. Sprinkle the spice mixture all over the chicken, rubbing it in with your hands.
  3. In a small saucepan, combine the pomegranate molasses, honey, soy sauce, minced garlic, grated ginger, balsamic vinegar, and red pepper flakes (if using). Whisk together and bring to a gentle simmer over medium heat. Reduce heat to low and let it bubble for 5-7 minutes, whisking occasionally, until thickened slightly. Remove from heat and set aside.
  4. Place a wire rack on a foil-lined baking sheet. Arrange the seasoned chicken thighs on the rack, skin-side up, making sure they aren’t touching.
  5. Roast for 20 minutes until the skin is starting to turn golden.
  6. Carefully remove the baking sheet from the oven. Generously brush the tops and sides of the chicken thighs with the pomegranate glaze. Return to the oven and roast for another 10 minutes.
  7. Remove the pan again and apply another layer of glaze. Roast for a final 8-10 minutes.
  8. Check for doneness with an instant-read thermometer inserted into the thickest part of a thigh without touching the bone. The internal temperature should be 175°F (80°C). If not there yet, roast for another 2-3 minutes.
  9. Remove from the oven and let the chicken rest on the rack for 5-7 minutes. Transfer to a serving platter, drizzle with any remaining glaze from the pan, and garnish with fresh pomegranate arils, fresh herbs, and sesame seeds if desired.

Notes

Pat the chicken very dry for crispy skin. Don’t brush the glaze on at the beginning or the sugar will burn; layer it on during the last 20 minutes. For best results, use a wire rack to allow air circulation. Always line your pan with foil for easy cleanup. Let the chicken rest before serving to keep it juicy.

Nutrition

Keywords: pomegranate glazed chicken thighs, roasted chicken thighs, easy chicken dinner, pomegranate molasses chicken, one pan chicken, crispy chicken thighs, gluten free chicken, dairy free chicken

Find it online: https://sofiaspice.com/pomegranate-glazed-chicken-thighs-easy-roasted-recipe/