Description
Savor the tangy sweetness of roasted chicken thighs glazed with pomegranate juice, paired perfectly with tender carrots for a vibrant and delicious meal.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 2 cups fresh carrots, sliced
- 1 cup pure pomegranate juice
- 2 tbsp olive oil
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking dish with nonstick cooking spray.
- Pat the chicken thighs dry and season both sides generously with salt and pepper.
- In a medium bowl, mix together pomegranate juice, olive oil, minced garlic, thyme, salt, and pepper until well combined.
- Place the seasoned chicken in the baking dish and arrange sliced carrots around them.
- Drizzle the pomegranate glaze over the chicken and carrots, ensuring they are well coated.
- Roast in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and carrots are tender. Serve hot.
Nutrition
- Serving Size: 1 thigh with ½ cup carrots (180g)
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: For added flavor, marinate the chicken in the glaze for at least one hour before roasting. You can substitute carrots with other vegetables like sweet potatoes or bell peppers for variety.