Pomegranate Chicken with Roasted Root Vegetables

This Pomegranate Chicken is a hearty fall meal perfect for weeknight dinners!

5 from 1 vote

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 350 kcal

Preheat the oven to 375℉ / 190 ℃
In a bowl, combine 4 tbsp pomegranate juice, 2 tbsp olive oil, 3 cloves garlic (minced), 1 tsp dried thyme, salt and Pepper to form a marinade.
4 tbsp pomegranate juice, 3 cloves garlic, 2 tbsp olive oil, 1 tsp dried thyme, salt, Pepper
Marinate 4 chicken thighs in the mixture for at least 30 minutes.
4 chicken thighs
After washing and peeling, chop 1 cup carrots, 1 cup sweet potatoes, and 1 cup parsnips into small bite-sized pieces
1 cup carrot, 1 cup sweet potato, 1 cup parsnips
In a separate bowl, add 12 tbsp olive oil, 1 clove minced garlic, salt, and pepper. Toss the vegetables in this mixture until evenly coated.
3 cloves garlic, 2 tbsp olive oil, salt, Pepper
Place the chicken thighs on a roasting pan. Scatter the vegetables around the chicken in the pan.
Cook in the oven for 35 minutes
While the chicken and vegetables are cooking, mix 2 tbsp honey and 4 tbsp pomegranate juice in a small bowl.
2 tbsp honey, 4 tbsp pomegranate juice
In the last 5 minutes of roasting, brush the chicken with the honey and pomegranate glaze.
Once the chicken reaches an internal temperature of 165℉, remove from the oven let rest for a few minutes.
Garnish with2 pomegranate seeds and fresh parsley before serving.
2 pomegranate, fresh parsley

Serving: 1breastCalories: 350kcal

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