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.
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.