Pomegranate Glazed Chicken And Potatoes

OMG y’all… this pomegranate glazed chicken and potatoes dish is hands down one of the most delicious, juicy, and easy “one pan” meals I’ve everrrrr made!!

I have “one pan” in quotes because if you decide to make the pomegranate molasses glaze, then technically it’s two pans, BUT you put everything together in ONE 9×13 baking dish and roast and BOOM JUICY DINNER.

Create a bed of diced potatoes, nestle in the chicken thighs, drizzle on the glaze, then roast, THAT’S IT. Result… juicy AF chicken thighs and crazy flavor bursting potatoes. I paired mine with a simple spinach salad with walnuts and goat cheese, but you do whatever floats your boat. Rice? Awesome. Nothing? Cool. Roasted green beans? Love it. Recipe below

INGRDIENTS

• 1/4 cup molasses
• 1/4 cup pomegranate juice
• 2 lbs of gold potatoes diced
• 6 garlic cloves minced
• 2 tbsps olive oil
• healthy pinch of salt and pepper
• 2 lbs boneless, skinless chicken thighs
• Several sprigs of fresh rosemary leaves were removed

Optional side salad:

• 4-6 cups chopped spinach
• 1/2 cup chopped walnuts
• 4 oz crumbled goat cheese

How to make Pomegranate Glazed Chicken And Potatoes

Step 1:

Preheat the oven to 400°F. Coat a 9×13 dish with cooking spray.

Step 2:

Combine the molasses and pomegranate juice in a small saucepan. Heat mixture over low heat until it reduces by half and thickens (about 10-20 minutes), whisking frequently.

Step 3:

Cover the bottom of the prepared baking dish with diced potatoes and minced garlic. Drizzle olive oil, salt, and pepper over the top, then toss to coat.

Step 4:

Next, nestle the chicken thighs between the potatoes.

Step 5:

Finally, drizzle pomegranate glaze over the entire pan, then sprinkle with fresh thyme. Roast in the oven until the internal temperature of the chicken reaches 165°F, about 30-45 minutes.

Step 6:

Remove the pan from the heat, then serve chicken and potatoes with the optional side salad or whatever you’d like!

Kitchen Equipment Needed

• 9×13-inch baking dish
• Small saucepan
• Whisk
• Cutting board
• Sharp knife
• Measuring cups
• Garlic press (optional)
• Mixing spoon or spatula
• Cooking spray
• Oven thermometer (optional but helpful)

What to Eat With This Pomegranate Glazed Chicken and Potatoes

The night I first made Pomegranate Glazed Chicken and Potatoes, I wasn’t expecting the table to go quiet, but it did. My two kids, picky as they come, were too busy chewing to argue over who got the bigger potato wedge.

The sweet glaze caramelized beautifully, and I snuck in a pat of butter for extra richness. It paired so well with our usual Marinated Kale Salad, which even my husband, who once called kale “yard clippings,” now requests weekly.

To round out our plate, I served Asian-ish Crab Cakes on the side for a little surf and turf flair. Add to that Honey Roasted Carrots and Mini Corn Muffins. Many dishes, zero complaints, they are my kind of magic.

FAQ

What is pomegranate glazed chicken and potatoes made of?

It’s made of juicy chicken thighs, diced potatoes, garlic, and a glaze made from pomegranate juice and molasses.

What does chicken and potatoes taste?

It tastes sweet and savory, like a holiday meal, but easy to make.

Can I use chicken breasts instead of thighs?

Yes.

Can I make chicken and potatoes ahead of time?

You can.

What can I use instead of molasses?

You can try maple syrup or honey mixed with a bit of vinegar or lemon juice.

Is this dish spicy?

No, it’s not spicy at all.

Can I use sweet potatoes instead of regular?

Yes.

Do I need fresh rosemary?

Fresh is best, but if you only have dried, use about half as much.

How do I know when the chicken is done?

Use a meat thermometer to check the thickest part.

Can I make this dish vegetarian?

You can skip the chicken and add extra veggies.