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

Cook Time40

Total Time1

Course: Main Course

Cuisine: Middle Eastern

Keyword: pomegranate herb salad, pomegranate molasses chicken, roasted chickpeas

Servings: 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