Go Back
–+ servings
Pomegranate Glazed Chicken Thighs

Sheet Pan Pomegranate Glazed Chicken Thighs

Tonia Bloom
You will love the sweet-tart glaze of pomegranate and honey on these chicken thighs. Bake the chicken and fingerling potatoes in the oven and finish the dish with spinach, toasted walnuts, and feta. A complete meal is ready to serve in 45 minutes.
4 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Servings 4
Cost $3.22 per serving

Ingredients
  

  • 1 Lemon
  • 1½ pounds Fingerling Potatoes cut in half
  • 4 tablespoons Extra Virgin Olive Oil divided
  • ¾ teaspoon Kosher Salt divided
  • ¾ teaspoon Black Pepper divided
  • 2½ tablespoons Honey + 1½ teaspoons
  • 1 tablespoon Pomegranate Juice
  • 1 teaspoon Garam Masala
  • 2 pounds Bone-In Chicken Thighs trim excess fat
  • 4 cups Baby Spinach
  • ⅓ cup Walnuts chopped and toasted
  • 2 ounces Reduced Fat Feta Cheese Crumbles
  • 2 tablespoons Frozen Pomegranate Arils thawed

Instructions
 

Roast the Chicken and Potatoes

  • Preheat oven to 450°F.
    Zest lemon into small bowl and set aside.
    On a large rimmed baking sheet toss together potatoes, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Cut lemon in half and toss with potatoes.
  • In a small bowl whisk together 1 tablespoon oil, honey, pomegranate juice, garam masala, and remaining ½ teaspoon each salt and pepper.
    Tuck the chicken in between the potatoes on baking sheet. Brush with the pomegranate glaze.
    Roast the chicken and potatoes for 25-30 minutes, or until browned. Chicken thighs are cooked through when an instant-read thermometer reads 165°F without touching a bone.
  • Transfer chicken to a plate and keep warm. Sprinkle the spinach on top of hot potatoes and toss until wilted.
    Carefully juice the hot lemons into the bowl with zest. Stir in remaining 1 tablespoon oil, walnuts, and feta. Drizzle over potatoes and spinach and toss to coat.

Plate and Serve

  • Divide potato and spinach mixture evenly between 4 plates. Top each plate with a chicken thigh (3-oz) and garnish with pomegranate arils.

Notes

Allergy Note:  We have a family member who is allergic to nuts.  Because of that, I just serve the nuts on the side instead of incorporating into the recipe.
Nutrition Facts
Sheet Pan Pomegranate Glazed Chicken Thighs
Amount per Serving
Calories
527
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
100
mg
33
%
Sodium
 
474
mg
21
%
Carbohydrates
 
43
g
17
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Recipes, Dinner Recipes, Heart Healthy, High Protein
Food Groups ***Meat = 3 servings, Vegetables = 2 servings, Nuts = .5 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.