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Pomegranate Chicken Sheet Pan Dinner

Pomegranate molasses marinated and za'atar spiced chicken thighs combined with crispy chickpeas on one sheet pan. Served over bulgur with a fresh pomegranate herb salad.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Middle Eastern
Keyword: pomegranate herb salad, pomegranate molasses chicken, roasted chickpeas
Servings: 6 people
Calories: 564kcal
Author: Jovita | Yummy Addiction

Ingredients

For the Za’atar spice blend:

  • 2 tablespoons sumac
  • 1 tablespoon dried thyme , crushed
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon sea salt

For the pomegranate chicken:

  • 6 skin-on, bone-in chicken thighs
  • 3 large cloves garlic , crushed
  • 1/4 cup pomegranate molasses , plus extra to drizzle
  • 1 lemon , sliced
  • 2 small red onions , sliced
  • 4 tablespoons olive oil
  • 1 15. oz (400g) can chickpeas , drained and rinsed
  • 1 1/2 cup bulgur , for serving

For the pomegranate herb salad:

  • 1 pomegranate , seeded
  • 1 bunch green onions , sliced
  • 1 bunch fresh parsley , chopped
  • 1 bunch fresh mint leaves , chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and black pepper , to taste

Instructions

  • Prepare the za’atar spice blend by mixing all the spices together. Alternatively, you can use a store-bought za’atar.
  • Add the chicken thighs, garlic, pomegranate molasses, lemon, red onions, and olive oil in a bowl and toss well. Cover and refrigerate for at least 2 hours or more.
  • Preheat the oven to 400°F (200°C).
  • Spread the chickpeas on a paper towel and pat them dry. Discard any loose skins.Transfer to a parchment-lined baking sheet and toss with 2 tablespoons olive oil and 2 tablespoons za’atar spice mix. Arrange in a single layer.
  • Arrange the marinated chicken thighs on the same baking sheet. Rub them generously with the remaining za’atar spice mix. Also, add the marinated lemon slices and red onions.
  • Roast for 40-45 minutes tossing chickpeas halfway through.
  • Meanwhile,cook bulgur according to package instructions. Combine all the salad ingredients in a bowl. Serve the chicken with the roasted chickpeas, lemon slices, onions, cooked bulgur, and pomegranate salad.

Notes

Adapted from Delicious Magazine

Nutrition

Calories: 564kcal | Carbohydrates: 55.4g | Protein: 38.3g | Fat: 22.5g | Cholesterol: 140.1mg | Sodium: 367.8mg | Sugar: 15.7g