This cast-iron pomegranate molasses roasted chicken thighs will be your new go-to weeknight chicken dinner! It's crispy, sweet, sticky, and delicious. Plus I'm sharing how to clean cast iron...something that will be easy once you learn it once!
Cast-Iron Pomegranate Molasses Roasted Chicken
- 4 bone-in, skin-on chicken thighs
- 5 cloves garlic
- 2 tbsp Herbes de Provence
- 1 tsp Dijon mustard
- 2 tbsp avocado oil
- 1/4 cup pomegranate molasses
- 1 serrano pepper thinly sliced
- Preheat to 450F.
- Mix the garlic, Herbes de Provence, Dijon mustard, avocado oil, pomegranate molasses, and serrano pepper in a bowl.
- Lightly season with salt and cover the chicken with the mixture. Make sure to get some under the skin.
- Heat your cast iron skillet on the stove. Add a thin layer of oil, if necessary*. Place the chicken skin side up in the pan. If you have any marinade left in the bowl, add the remaining mixture on top of the chicken. Cook 5 minutes until starts to brown. Transfer to the oven.
- Cook 25-30 minutes in the oven until internal temperature reads 155F.* It will continue to cook while it rests. Let rest 5 minutes before serving.
Why cook chicken in a cast iron?
Cooking chicken in a cast iron gets the skin crispier and the cooks the chicken faster than in other pans. These pomegranate molasses roasted chicken thighs get the crispiest sticky skin and you will love it!
My other favorite cast-iron chicken is this spatchcocked cast-iron mustard chicken.
Does this recipe work with boneless chicken?
If you want to use boneless chicken, make sure you marinade the chicken for a minimum of 2 hours. Overnight is best.
Which cast iron pan do I use?
My favorite inexpensive option is the Lodge cast iron skillet ($33). If you're looking for a show stopper, grab the Finex cast iron with lid ($280) photographed here. Buy the 12" skillet, and you'll be happy you did!
How to clean cast iron...
Hand wash your cast iron skillet immediately after use with hot water. Then, use an abrasive sponge to scrub off all the stuck-on food. If necessary, use coarse kosher salt to scrub off any stubborn bits. Finally, dry the skillet thoroughly, add a thin layer of oil, and re-heat the cast iron. Let cool, and store until next use.