Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ⅓ cup pomegranate molasses
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • ½ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ¼ cup fresh pomegranate arils
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  3. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until deep golden brown. Flip and sear the other side for 2 minutes.
  4. Whisk together pomegranate molasses, honey, lemon juice, garlic, cinnamon, and cumin in a small bowl.
  5. Remove skillet from heat and pour the glaze evenly over each thigh, ensuring the skin is fully coated.
  6. Transfer the skillet to the oven and roast for 20–25 minutes until the sauce thickens into a glossy lacquer and internal temperature reaches 165°F (74°C).
  7. Remove from oven and let the chicken rest in the pan for 5 minutes.
  8. Spoon remaining pan juices over the meat and garnish with pomegranate arils and chopped parsley.