Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 8 shallots, peeled and halved
  • 6 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp ground cinnamon
  • 1/3 cup pomegranate molasses
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp soy sauce
  • 1/4 cup fresh pomegranate arils
  • 2 tbsp chopped fresh mint
  • 2 oz crumbled feta cheese

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides with salt, pepper, and cinnamon.
  2. Preheat a 12-inch oven-proof cast iron skillet over medium-high heat with 1 tbsp of olive oil.
  3. Place chicken skin-side down and sear for 5-7 minutes until golden-brown; flip and sear for another 2 minutes, then remove chicken to a plate.
  4. In the same skillet with rendered chicken fat, toss in halved potatoes, shallots, and smashed garlic, stirring to coat.
  5. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the vegetables.
  6. Transfer the skillet to the oven and roast until chicken reaches an internal temperature of 165°F.
  7. Whisk together pomegranate molasses, honey, lemon juice, and soy sauce in a small bowl; brush the glaze over the chicken during the final stage of roasting to create a glossy finish.
  8. Garnish with fresh pomegranate arils, chopped mint, and crumbled feta cheese before serving.