Cast-Iron Pomegranate Molasses Roasted Chicken
This cast-iron pomegranate molasses roasted chicken will be your new go-to weeknight chicken dinner! It's crispy, sweet, sticky, and delicious.
Servings: 4
Calories: 444kcal
Ingredients
- 4 bone-in, skin-on chicken thighs
- 5 cloves garlic
- 2 tbsp Herbes de Provence
- 1 tsp Dijon mustard
- 2 tbsp avocado oil
- ¼ cup pomegranate molasses see notes for store-bought
- 1 serrano pepper thinly sliced
- salt to taste
Instructions
- 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.
Notes
*If your pan is well seasoned you may not need additional oil.
Buy store-bought pomegranate molasses.
Nutrition
Calories: 444kcal | Carbohydrates: 16g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 132mg | Potassium: 327mg | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 2.8mg | Calcium: 56mg | Iron: 3.5mg
