One-pan Pomegranate Chicken
Serves 3 to 4 INGREDIENTS
3 tablespoons olive oil 1½ teaspoons kosher salt 1½ teaspoon garlic powder 1½ teaspoon dry mustard Big pinch dried red pepper flakes
Several turns of freshly ground black pepper
1/3 cup pomegranate molasses
1½ tablespoons soy sauce 4 to 6 skin-on, bone-in chicken thighs
1 medium red onion, cut into thin slivers
1 pound potatoes, cut into ½-inch cubes
1 pound carrots, cut into ½-inch cubes Chopped parsley, chives or mint to garnish
DIRECTIONS
Heat oven to 400 degrees. Line a rimmed baking sheet with foil.
In a small bowl, mix the olive oil, salt, garlic powder, dry mustard, pepper flakes and black pepper; set aside.
In a separate bowl, mix the pomegranate molasses and
soy sauce; set aside. Wash and pat dry the chicken thighs and season with half the olive oil and spice mixture. Place the seasoned chicken pieces, skin-side up, on the baking sheet and place in hot oven. Set timer for 15 minutes. Meanwhile, toss the slivered onion and cubed potatoes and carrots with the other half of olive oil and spice mixture, drizzling with a bit more olive oil if needed, to lightly coat the vegetables. After chicken has roasted for 15 minutes, add seasoned vegetables to the baking sheet, tucking them around the chicken, and roast for 35 to 40 minutes more, until both chicken and vegetables are cooked through and crisped in places. Remove sheet from oven and switch to broil. As the broiler heats up, brush chicken with pomegranate molasses and soy sauce glaze and lightly drizzle the glaze over the vegetables. Broil for 3 to 4 minutes, watching carefully to make sure the glaze caramelizes, but doesn’t burn. You can brush and drizzle a little more glaze halfway through broiling. Garnish with fresh herbs and serve.