Description

A festive and easy one-pan dinner featuring crispy chicken thighs and caramelized carrots coated in a sweet and tart pomegranate molasses and honey glaze, perfect for Rosh Hashanah or weeknight meals.

Ingredients

Scale

2 pounds bone-in, skin-on chicken thighs
1.5 pounds carrots, peeled and cut into thick batons
3 tablespoons extra virgin olive oil, divided
4 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup pomegranate molasses
1/4 cup honey
1 tablespoon fresh lemon juice
1/2 cup pomegranate seeds (for garnish)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C). Line a large 18×13 inch rimmed baking sheet with parchment paper.
Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper. Place skin-side up on the prepared sheet pan, ensuring they are not touching.
Toss carrots with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on the sheet pan around the chicken.
In a small bowl, whisk together pomegranate molasses, honey, lemon juice, minced garlic, and thyme until smooth.
Roast the chicken and carrots for 20 minutes.
Remove pan from oven. Brush chicken generously with half of the glaze and drizzle remaining glaze over carrots.
Return to oven and roast for another 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and carrots are caramelized.
Remove from oven and let chicken rest for 5 minutes.
Garnish with fresh pomegranate seeds and chopped parsley before serving.

Notes

Ensure chicken is patted dry for crispy skin. Watch the honey glaze closely in the last few minutes to prevent burning. If the glaze gets too dark, tent the pan with foil. Chicken thighs are preferred over breasts to prevent drying out. This recipe is naturally gluten-free.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Jewish

Nutrition

Serving Size: 1 chicken thigh and
Calories: 450
Sugar: 20
Sodium: 350
Fat: 22
Saturated Fat: 5
Carbohydrates: 30
Fiber: 5
Protein: 35

Keywords: Rosh Hashanah, pomegranate chicken, honey roasted carrots, one pan dinner, easy chicken recipe, holiday dinner, gluten-free