Description
Juicy chicken thighs baked in a tangy pomegranate glaze, served with crispy roasted broccoli and a sprinkle of sesame seeds for a quick and healthy weeknight dinner.
Ingredients
Scale
- For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup pomegranate juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Broccoli:
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- For Garnish:
- 2 tablespoons sesame seeds, toasted
- Fresh pomegranate arils (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together pomegranate juice, honey, soy sauce, minced garlic, grated ginger, and 1 tablespoon olive oil to make the glaze.
- Place chicken thighs in a baking dish. Season with salt and pepper. Pour the glaze over the chicken, turning to coat evenly.
- Bake chicken for 35-40 minutes, basting halfway through, until internal temperature reaches 165°F and skin is golden and crispy.
- While chicken bakes, on a separate baking sheet, toss broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer.
- Roast broccoli for 20-25 minutes, until tender and edges are slightly charred.
- In a dry skillet over medium heat, toast sesame seeds for 2-3 minutes until fragrant and golden. Set aside.
- To serve, plate the chicken and broccoli. Drizzle any remaining pan juices over the chicken. Sprinkle with toasted sesame seeds and pomegranate arils if desired.
Notes
For a thicker glaze, simmer the pomegranate mixture on the stovetop for 5 minutes before using. Substitute chicken breasts but reduce baking time to 25-30 minutes.
Nutrition
- Calories: 420 kcal
- Sugar: 12 g
- Fat: 24 g
- Carbohydrates: 18 g
- Protein: 32 g