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 during the last few minutes of cooking; its high sugar content creates a beautiful, sweet-tart glaze but will burn if applied too early.
Ingredients
- 6 bone-in skin-on chicken thighs (about 2.5 lbs)
- 1 cup roasted red peppers chopped
- 2 tablespoons avocado oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh oregano chopped
- 5 cloves garlic minced
- 1 teaspoon smoked paprika
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons pomegranate molasses
Instructions
- In a medium bowl, combine the roasted red peppers, the avocado oil, the herbs, the garlic, the paprika, the salt, and the pepper into a chunky paste.
- Pat the chicken thighs dry with the paper towels.
- Create pockets between the skin and meat of each thigh and stuff with a tablespoon of the paste.
- Coat the outside of the thighs with the remaining paste.
- Marinate covered in the refrigerator for 2 hours or overnight.
- Remove the chicken from the refrigerator 20-30 minutes before cooking.
- Preheat the oven to 400F.
- Place the chicken skin-side up on a parchment-lined baking sheet, leaving space between pieces.
- Roast for 40-45 minutes until the skin is golden-brown and internal temperature reaches 165F.
- Brush the pomegranate molasses over the skin during the last 5 minutes.
- Return to the oven until the molasses caramelizes, about 3-5 minutes.
- Let rest for 5-10 minutes before serving.
Notes
Spoon the pan drippings over the chicken or rice when serving.