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Pomegranate Chicken

By: Sharon Matten January 06, 2022
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Servings: 1


  • 2 3.25 pound chickens, cut into eighths, skin removed (it's healthier!)
  • 2 cups pomegranate syrup
  • 1 cup pure pomegranate juice
  • 1/2 cup honey
  • 1 clove garlic, finely minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground thyme
  • Non-stick vegetable spray
  • 2 tablespoons corn starch
  • Fresh pomegranate seeds for garnish (optional)


  1. Combine the pomegranate syrup, pomegranate juice, honey, garlic, pepper, and thyme in a medium bowl.
  2. Stir until thoroughly combined.
  3. Place chicken bone side up in a large casserole, or in an extra large ziplock bag.
  4. Pour marinade over chicken.
  5. Cover with plastic wrap, or seal bag and refrigerate for at least 2 hours.
  6. Preheat oven to 375° F or 350° F convection.
  7. Cover a large rimmed baking sheet with aluminum foil, then spray with non-stick vegetable spray.
  8. Remove chicken from marinade, reserving remaining marinade.
  9. Place chicken bone side up on the prepared baking sheet.
  10. Spoon a small amount of marinade over the chicken, reserving the remaining marinade.
  11. Bake uncovered for 30 minutes.
  12. Turn chicken bone side down, and bake for an additional 30 minutes until chicken is cooked through.
  13. While chicken is baking, place marinade in a 4 quart saucepan.
  14. Add the corn starch and stir until starch is completely dissolved with no remaining lumps. Pour the thickened sauce over the chicken.
  15. Cook over medium heat until sauce thickens, around 20 minutes.
  16. Place baked chicken on a serving platter and garnish with pomegranate seeds.
  17. Serve warm.


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