Roasted Red Pepper & Herb Chicken with Pomegranate Molasses Recipe

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5 pounds)
• 1 cup jarred roasted red peppers, drained and chopped
• 1/4 cup toasted walnuts
• 1 shallot, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• Zest and juice of 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons pomegranate molasses
• Fresh parsley, chopped, for garnish

Make the Paste and Marinate the Chicken

In a food processor, combine the roasted red peppers, toasted walnuts, shallot, garlic, all the fresh herbs, lemon zest and juice, olive oil, smoked paprika, red pepper flakes, salt, and pepper. Pulse until a thick, relatively smooth paste forms.

Pat the chicken thighs completely dry with paper towels. A dry surface is essential for getting crispy skin.

Carefully slide your fingers between the skin and the meat of each thigh to create a pocket. Stuff about a tablespoon of the paste into each pocket, spreading it directly onto the meat. Use the remaining paste to coat the outside of the thighs.

Place the chicken in a bowl, cover, and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.

Roast the Chicken

Preheat your oven to 400F. Remove the chicken from the refrigerator and let it sit at room temperature for about 20-30 minutes to take the chill off.

Arrange the chicken thighs skin-side up on a parchment-lined baking sheet, leaving space between each piece. Crowding the pan will cause the chicken to steam instead of roast.

Roast for 40-45 minutes. The chicken is done when the skin is deep golden-brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165F.

Glaze and Rest

During the last 3-5 minutes of cooking, remove the pan from the oven. Brush the pomegranate molasses evenly over the crispy skin of each thigh.

Return the pan to the oven and watch it like a hawk. The molasses will bubble and caramelize into a dark, sticky glaze in just a few minutes. Pull it out before it starts to burn.

Let the chicken rest on the pan for 5-10 minutes before serving. This allows the juices to redistribute. Garnish with fresh parsley before serving.

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Roasted Red Pepper & Herb Chicken with Pomegranate Molasses

This recipe uses a thick paste of roasted peppers and herbs, much of which gets stuffed directly under the skin, to season the chicken from the inside out as it roasts. The final, crucial step is brushing the chicken with pomegranate molasses; its high sugar content creates a beautiful, sweet-tart glaze but will burn if applied too early.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Marinating Time 2 hours hours

Total Time 3 hours hours

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Ingredients

• 6 bone-in about 2.5 pounds, skin-on chicken thighs
• 1 cup jarred roasted red peppers drained and chopped
• 1/4 cup toasted walnuts
• 1 shallot finely chopped
• 5 cloves garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh oregano chopped
• Zest and juice of 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons pomegranate molasses
• Fresh parsley chopped, for garnish

Method

• Combine roasted peppers, walnuts, shallot, garlic, herbs, lemon, oil, and seasonings in food processor until smooth paste forms.
• Pat chicken thighs dry, create pocket between skin and meat.
• Stuff 1 tbsp paste under skin, coat outside with remaining paste.
• Marinate covered in refrigerator 2 hours or overnight.
• Let chicken come to room temp 20-30 minutes before cooking.
• Preheat oven to 400F.
• Arrange thighs skin-side up on lined baking sheet, spaced apart.
• Roast 40-45 minutes until skin is crispy and internal temp reaches 165F.
• Brush with pomegranate molasses in last 3-5 minutes.
• Rest 5-10 minutes before garnishing with parsley.

Notes

Ensure chicken skin is completely dry before marinating for crispiest results. Watch carefully during final glazing to prevent burning.