Ingredients
- Chicken pieces (thighs or drumsticks)
- 1 cup of pomegranate juice
- 2 tablespoons of sumac
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine pomegranate juice, sumac, minced garlic, olive oil, salt, and pepper. Add chicken pieces and coat well. Cover and marinate in the fridge for at least 1 hour (overnight is better).
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil. Arrange the marinated chicken pieces on the sheet, pouring any remaining marinade over the chicken.
- Roast in the preheated oven for 35-40 minutes, or until internal temperature reaches 165°F (75°C) and skin is golden brown and crispy.
- Let the chicken rest for 5 minutes before serving. Garnish with pomegranate seeds and chopped parsley.
Notes
For best flavor, marinate the chicken overnight. Serve with couscous, tabbouleh salad, or roasted vegetables.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten-Free