Description
This Pomegranate Lemon Roasted Chicken is a vibrant and flavorful dish featuring tender chicken thighs roasted with a tangy blend of lemon and pomegranate juices, fresh herbs, and garlic. The sweet and tart pomegranate arils add a burst of color and texture, making it a perfect main course for a delicious and visually appealing dinner.
Ingredients
Scale
Marinade and Sauce
- Juice from 1/2 lemon
- 3/4 cup pomegranate juice
- 1 tablespoon butter
- Arils from 1/4 pomegranate
- 1 clove garlic, minced
Chicken and Seasonings
- 4-6 chicken thighs, bone-in, skin on
- Salt and pepper, to taste
- Herbs de Provence (or Italian seasoning), to taste
- 8 sprigs fresh thyme
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and position the oven rack in the middle to ensure even roasting.
- Prepare the roasting dish: In a baking dish, combine the lemon juice, pomegranate juice, butter, pomegranate arils, and minced garlic, which will create a flavorful base for the chicken to roast in.
- Season the chicken: Place the chicken thighs into the baking dish over the sauce. Season them generously with salt, pepper, and herbs de Provence. Arrange the fresh thyme sprigs around the chicken to infuse it with aromatic herbal notes.
- Roast the chicken: Roast the chicken in the preheated oven for about one hour until the skin is crispy and the meat is cooked through.
- Optional broiling for crispiness: For an extra crispy skin, broil the chicken for 2-3 minutes at the end of roasting, watching closely to prevent burning.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture, but you can substitute with drumsticks if preferred.
- If you don’t have pomegranate juice, you can substitute with cranberry juice or a mix of pomegranate molasses and water for similar tartness.
- Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Leftover chicken pairs well with couscous, rice, or a simple green salad.
- Herbs de Provence adds a floral and savory note, but Italian seasoning or a mix of thyme and rosemary can be used as alternatives.
