Ingredients
- 4 bone-in chicken legs or thighs
- 2 tablespoons sumac
- 1/2 cup pomegranate juice
- 1/2 cup pomegranate arils (for garnish)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Fresh parsley or mint, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- In a large bowl, whisk together olive oil, pomegranate juice, sumac, minced garlic, salt, and pepper.
- Toss in chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
- Preheat the oven to 400°F (200°C).
- Place marinated chicken on a lined baking sheet and roast for 40-50 minutes, turning halfway, until internal temperature reaches 165°F (73°C).
- During the last 5 minutes of roasting, sprinkle pomegranate arils over the chicken.
- Once done, let the chicken rest for a few minutes before serving.
- Sprint fresh herbs over the top before serving for added flavor and presentation.
Notes
For maximum flavor, let the chicken marinate overnight. Use a meat thermometer to ensure perfect doneness.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten-Free