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Pomegranate Glazed Chicken Drumsticks And Brussels Sprouts

Servings: 2
Author: Yummy Addiction


For the chicken drumsticks:

  • 6 large chicken drumsticks (about 2 lb or 900g in total)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 garlic cloves , minced
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the pomegranate sauce:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • juice of 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 2 teaspoons red wine vinegar

For the brussels sprouts:

  • 2 tablespoons unsalted butter
  • 2 cups brussels sprouts , halved
  • 1/4 teaspoon salt
  • 1/4 cup toasted pecans , chopped
  • 2 tablespoons pomegranate arils


The chicken drumsticks:

  • Mix all ingredients, except the chicken, together in a large ziplock bag. Add chicken drumsticks and massage marinade into the chicken until evenly coated. Seal the bag and let marinate in the refrigerator for at least 1 hour.
  • Preheat the oven to 400 degrees F. Lightly spray a large baking dish with cooking spray.

The pomegranate sauce:

  • Pour the pomegranate juice in a saucepan and place over high heat. Stir in the sugar, lemon juice, Dijon mustard and red wine vinegar. Stir and bring to a boil. Lower the heat to medium and simmer until the juice has reduced to about 1/2 cup and formed a syrup that coats the back of a spoon. Remove from the heat and divide the sauce between 2 bowls.
  • Arrange the drumsticks in the baking dish so they're not touching each other. Roast for 25 minutes. Remove the drumsticks from the oven and brush the glaze from one of the bowls on top using a pastry brush. Put them back in the oven for 1 minute. Repeat the glazing process to give a double glaze. Bake for an additional 10 minutes, or until the drumsticks are cooked through.

The brussels sprouts:

  • Melt the butter in a medium skillet over medium heat. Add the brussels sprouts and cook, stirring only occasionally, for about 3-5 minutes, or until the sides start to brown. Add in 1 tablespoon of prepared pomegranate sauce from the second bowl and the salt. Stir to coat the brussels sprouts. Stir in the pecans. Remove from heat and stir in the pomegranate arils.
  • Serve chicken drumsticks with brussels sprouts and rice or mashed potatoes. Drizzle the remaining glaze over the top (if the glaze has hardened too much to pour, you can microwave it a few seconds to get it to the right consistency) and garnish with pomegranate seeds, if desired.