Q1: What can I substitute for pomegranate molasses if I can't find it at my local store?

If you can't find pomegranate molasses, you can make a substitute by reducing 1 cup of pomegranate juice with 2 tablespoons of lemon juice and 1 tablespoon of sugar over medium heat until it's reduced to about 1/3 cup and has a syrupy consistency. Alternatively, you can use a mixture of balsamic vinegar and honey in equal parts, though this will give a slightly different flavor profile. When preparing the glaze in Step 6, simply replace the pomegranate molasses with your substitute and whisk together with the other ingredients as directed. The glaze should still be thick enough to coat the back of a spoon and caramelize nicely during the final roasting in Step 9.

Q2: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on thighs?

Yes, you can use boneless, skinless chicken thighs, but you'll need to adjust the cooking time and method. Since there's no skin to crisp up as mentioned in Step 2 and Step 5, reduce the initial roasting time in Step 5 to about 20 minutes instead of 30 minutes. Boneless thighs cook faster than bone-in, so after brushing with the glaze in Step 8, check the internal temperature after just 5-7 minutes rather than the full 10 minutes specified in Step 9. The chicken is done when it reaches 165°F (74°C) as indicated. Keep in mind that you'll lose some of the crispy texture that makes this dish special, but the pomegranate glaze will still provide excellent flavor.

Q3: How do I know when the chicken is properly done, and what if I don't have a meat thermometer?

Step 9 specifies that the chicken should reach an internal temperature of 165°F (74°C), which is best verified using the meat thermometer listed in the Equipment section. If you don't have a meat thermometer, you can check doneness by piercing the thickest part of the thigh with a knife—the juices should run completely clear with no pink color. Additionally, the meat should feel firm to the touch and easily pull away from the bone. However, investing in an instant-read meat thermometer is highly recommended for food safety and to prevent overcooking, which can dry out the meat. Remember that the chicken will continue to cook slightly after you remove it from the oven, so it's important not to overcook it during Step 9.

Q4: Can I prepare the glaze ahead of time, and are there any nut-free alternatives to walnuts?

Yes, you can prepare the pomegranate glaze described in Step 6 up to 3 days in advance and store it in an airtight container in the refrigerator—just bring it to room temperature or gently warm it before brushing it on the chicken in Step 8. For a nut-free version, you can substitute the walnuts with toasted pumpkin seeds (pepitas) or sunflower seeds, following the same toasting method in Step 7 for 3-4 minutes until fragrant. Alternatively, you can omit the nuts entirely and add a sprinkle of pomegranate arils (fresh pomegranate seeds) at the end for texture and visual appeal while maintaining the Mediterranean diet principles. If using seeds instead of walnuts, reduce the toasting time slightly as they can burn more quickly than walnuts.

Pomegranate-Glazed Chicken Thighs with Walnuts

This Persian-inspired dish transforms humble chicken thighs into an elegant centerpiece that's as beautiful as it is delicious. Bone-in, skin-on chicken thighs are roasted until golden and crispy, then coated with a luscious glaze made from pomegranate molasses—a traditional Persian ingredient that delivers an intoxicating balance of sweet and tart flavors. The sticky, caramelized glaze clings to every curve of the chicken, creating a glossy mahogany finish that's simply irresistible.

The magic of this dish lies in its layers of flavor and texture. Toasted walnuts add a buttery crunch and earthy richness, while jewel-like pomegranate arils burst with fresh, tart juice in every bite. This combination is classic in Persian cuisine, where the interplay of sweet fruits, tangy pomegranate, and rich nuts creates sophisticated flavor profiles. The walnuts also contribute heart-healthy omega-3 fatty acids, while pomegranates are packed with antioxidants, making this dish as nutritious as it is indulgent.

Perfect for the Mediterranean diet, this recipe emphasizes whole foods, healthy fats, and bold flavors without relying on heavy cream or butter. The chicken thighs stay incredibly moist and tender during roasting, while their rendered fat helps create that coveted crispy skin. Whether you're serving this for a weeknight family dinner or an impressive dinner party, the stunning presentation and complex flavors will make it feel like a special occasion. Serve alongside fluffy couscous, herbed rice pilaf, or a simple arugula salad to complete the meal.

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

1 hour

None servings

485 calories

Fat 32.00g

Carbs 18.00g

Protein 35.00g

Ingredients

8 pieces	bone-in, skin-on chicken thighs, patted dry
2 tbsp	olive oil
1 tsp	salt
1/2 tsp	black pepper, freshly ground
1/3 cup	pomegranate molasses
2 tbsp	honey
3 cloves	garlic, minced
1/4 tsp	ground cinnamon
1/4 tsp	ground cumin
3/4 cup	walnuts, roughly chopped
1/2 cup	pomegranate arils, fresh
2 tbsp	fresh parsley, chopped (optional)
1 tbsp	lemon juice, fresh

Equipment

Oven

Whisk

paper towels

small mixing bowl

meat thermometer

serving platter

large roasting pan or baking dish

pastry brush or basting brush

dry skillet

Anti-Inflammatory Diet

Rich in anti-inflammatory ingredients like walnuts, pomegranate, olive oil, and herbs, this dish supports reduced inflammation through its carefully selected, nutrient-dense components that provide powerful antioxidants and omega-3 fatty acids.

Mediterranean Diet

This recipe perfectly embodies Mediterranean Diet principles with its emphasis on olive oil, lean poultry, nuts, fresh herbs, and heart-healthy ingredients like pomegranate. The balanced use of whole foods, healthy fats, and bold flavors aligns perfectly with Mediterranean dietary guidelines.

Mindful Eating

This recipe encourages mindful eating through its complex flavor profile, varied textures, and visually appealing presentation that engages multiple senses, using whole, minimally processed ingredients that promote conscious consumption.

Primal Diet

Compliant with Primal Diet requirements, this recipe features grass-fed chicken, healthy fats from olive oil and walnuts, and whole food ingredients like pomegranate, avoiding processed foods and grains while emphasizing nutrient-dense proteins and natural ingredients.

Instructions

Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven.

1 min

Pat the chicken thighs completely dry with paper towels, ensuring the skin is moisture-free for maximum crispiness.

2 min

Rub the chicken thighs all over with olive oil, then season generously on both sides with salt and black pepper.

2 min

Arrange the chicken thighs skin-side up in a large roasting pan or baking dish, making sure they're not crowded and have space between them.

1 min

Roast the chicken in the preheated oven for 30 minutes until the skin begins to turn golden and crispy.

30 min

While the chicken is roasting, prepare the glaze by whisking together pomegranate molasses, honey, minced garlic, cinnamon, cumin, and lemon juice in a small bowl until well combined.

3 min

4 min

Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.

After the chicken has roasted for 30 minutes, remove the pan from the oven and brush half of the pomegranate glaze generously over each chicken thigh.

2 min

Return the chicken to the oven and roast for an additional 10 minutes until the glaze is caramelized and sticky, and the internal temperature reaches 165°F (74°C).

10 min

Remove the chicken from the oven and brush with the remaining pomegranate glaze while still hot.

1 min

Transfer the glazed chicken thighs to a serving platter and let rest for 5 minutes.

5 min

Scatter the toasted walnuts and fresh pomegranate arils over the chicken, then garnish with chopped parsley if using. Serve immediately.

1 min

Pomegranate-Glazed Chicken Thighs with Walnuts

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Mediterranean Diet

Mindful Eating

Primal Diet

Instructions

Frequently Asked Questions

Q1: What can I substitute for pomegranate molasses if I can't find it at my local store?

Q2: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on thighs?

Q3: How do I know when the chicken is properly done, and what if I don't have a meat thermometer?

Q4: Can I prepare the glaze ahead of time, and are there any nut-free alternatives to walnuts?