Home > Chicken thigh recipes > Roast chicken thighs with pomegranate molasses

Roast chicken thighs with pomegranate molasses

Name: Roast chicken thighs with pomegranate molasses
Prep time: 25 min
Cook time: PT40-45M
Total time: 1 h 5 min
Yield: Serves 4-6
Ingredients: 8 British free-range skin-on, bone-in chicken thighs; 4 fat garlic cloves, crushed; 3 tbsp pomegranate molasses, plus extra to drizzle (optional); 1 lemon, sliced; 2 small red onions, sliced; 2 tsp Mediterranean seasoning (we used Bart); 4 tbsp extra-virgin olive oil; Large handful each fresh flatleaf parsley, mint and coriander, chopped; 80g pack pomegranate seeds

Published: 6 Nov 19
Updated: 18 Mar 24

A key ingredient in Persian cuisine, we’ve used pomegranate molasses as a marinade to give the meat a fruity, sticky finish without full-on sweetness.

Not sure what to do with leftover pomegranate molasses? We suggest using it in this knockout aubergine and shallot salad recipe.

Easy
October 2019

Test kitchen approved

Serves 4-6
Hands-on time 25 min, oven time 40-45 min, plus 2 hours marinating

A key ingredient in Persian cuisine, we’ve used pomegranate molasses as a marinade to give the meat a fruity, sticky finish without full-on sweetness.

Not sure what to do with leftover pomegranate molasses? We suggest using it in this knockout aubergine and shallot salad recipe.

Nutrition: For 4-6

Calories: 234kcals
Fat: 12.3g (2.4g saturated)
Protein: 22.5g
Carbohydrates: 10.1g (6.5g sugars)
Fibre: 1.8g
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

8 British free-range skin-on, bone-in chicken thighs
4 fat garlic cloves, crushed
3 tbsp pomegranate molasses, plus extra to drizzle (optional)
1 lemon, sliced
2 small red onions, sliced
2 tsp Mediterranean seasoning (we used Bart)
4 tbsp extra-virgin olive oil
Large handful each fresh flatleaf parsley, mint and coriander, chopped
80g pack pomegranate seeds

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper. Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time – see Make Ahead).
Heat the oven to 200°C/180°C fan/gas 6. Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelised.
Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.