Ingredients
- 4 skin-on, bone-in chicken thighs
- 4 skin-on, bone-in chicken drumsticks
- 2 tablespoons sumac
- 1/2 cup pomegranate juice
- 1/2 cup fresh pomegranate seeds
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- Salt and pepper to taste
- Fresh thyme or rosemary (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and pat the chicken pieces dry with paper towels.
- In a large bowl, combine olive oil, sumac, minced garlic, brown sugar, salt, and pepper, then mix in pomegranate juice.
- Coat each chicken piece in the mixture.
- Prepare a baking dish lined with parchment paper and arrange chicken pieces skin-side up.
- Sprinkle fresh pomegranate arils over the top.
- Bake for 40-50 minutes until golden brown and internal temperature reaches 165°F (74°C); broil for extra crispiness if desired.
- Let chicken rest for 5-10 minutes before serving, garnished with herbs and more pomegranate juice.
Notes
For best flavor, consider marinating chicken overnight. Pair with sides like green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Paleo