Sheet-Pan Pomegranate Chicken With Walnut Relish
Sheet-Pan Pomegranate Chicken With Walnut Relish is a simple, delicious dish that brings together juicy chicken, tangy pomegranate, and crunchy walnut relish all in one easy pan. The bright, slightly…
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Sheet-Pan Pomegranate Chicken With Walnut Relish is a simple, delicious dish that brings together juicy chicken, tangy pomegranate, and crunchy walnut relish all in one easy pan. The bright, slightly sweet flavor of pomegranate seeds paired with the nutty crunch of walnuts makes this chicken extra special without a lot of fuss.
I love making this recipe when I want to serve something impressive but don’t have a ton of time to spend in the kitchen. The sheet-pan method means everything cooks together, so cleanup is a breeze and the flavors get to mingle in the best way. The walnut relish adds a lovely texture that makes every bite interesting and satisfying.
My favorite way to serve this dish is alongside a simple green salad or some roasted veggies. It’s great for dinner parties or a family meal because it feels fancy but is really straightforward to put together. Plus, the bright colors make the dinner table look cheerful and inviting!
Key Ingredients & Substitutions
Chicken thighs: I recommend bone-in, skin-on for juicy meat and crispy skin. If you prefer leaner cuts, boneless chicken breasts work but watch cooking time—they cook faster and can dry out.
Pomegranate juice and seeds: Fresh pomegranate seeds add beautiful color and tart bursts. If fresh pomegranates aren’t available, frozen seeds or 100% pomegranate juice bottles work well as substitutes.
Walnuts: These add nice crunch and nuttiness. If you’re allergic or don’t have walnuts, try pecans or almonds instead. Toast them lightly for extra flavor.
Spices (paprika, cumin, coriander): These warm spices create depth and a hint of smokiness. If you don’t have coriander, replacing with a little ground fennel or cardamom is okay.
Fresh herbs (mint and parsley): These freshen up the dish with bright notes. If you don’t have fresh herbs, dried versions can be used but add less since dried herbs are stronger.
How Do I Make the Chicken Skin Crispy and Flavorful on the Sheet Pan?
Crispy chicken skin really makes this dish special. Here’s how to get it just right:
- Pat the chicken very dry with paper towels—moisture prevents crisping.
- Coat the chicken with oil and spices evenly. The oil helps the skin brown.
- Arrange chicken skin-side up on the pan, giving pieces space for air to circulate.
- Roast at 400°F (200°C) without moving the pan. This high heat crisps the skin.
- Use a meat thermometer to check for safety—165°F (74°C) inside—and avoid overcooking.
Following these tips results in golden, crisp skin without drying out the chicken underneath. A crisp crust layered with warm spices hits the spot every time!
Equipment You’ll Need
- Large sheet pan – perfect for roasting the chicken evenly and catching all the delicious juices.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup super easy.
- Small saucepan – for simmering the pomegranate glaze until it’s thick and flavorful.
- Mixing bowls – handy for tossing the walnut relish ingredients together smoothly.
- Meat thermometer – ensures your chicken is cooked perfectly and safely without guesswork.
Flavor Variations & Add-Ins
- Swap chicken thighs with chicken drumsticks or breasts for different textures; keep cooking time in mind.
- Add a handful of roasted chickpeas to the walnut relish for extra crunch and protein boost.
- Mix in crumbled feta or goat cheese for a creamy, tangy twist that pairs well with pomegranate.
- Try fresh rosemary or thyme in the spice rub to add earthier herb notes that complement the warm spices.
How to Make Sheet-Pan Pomegranate Chicken With Walnut Relish
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
For the Pomegranate Glaze:
- 1 cup pomegranate juice
- 2 tablespoons honey
- 1 teaspoon red wine vinegar
For the Walnut Relish:
- 1 cup fresh pomegranate seeds (arils)
- 1/2 cup walnuts, roughly chopped
- 1 small shallot, finely chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 2 cups fresh arugula or baby greens
- Optional: thin slices of orange or blood orange for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30-35 minutes to roast the chicken, and around 10 minutes to prepare the glaze and walnut relish. In total, you’ll spend about 50 minutes from start to finish, making it a straightforward yet flavorful dinner option.
Step-by-Step Instructions:
1. Preheat and Prepare the Chicken:
Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking. Pat your chicken thighs dry with a paper towel to help the skin get crispy. In a small bowl, mix the olive oil, salt, pepper, smoked paprika, cumin, and coriander. Rub this spice blend all over the chicken thighs, coating evenly. Place skin-side up on your prepared sheet pan.
2. Roast the Chicken:
Put the chicken in the oven and roast for 30-35 minutes, until the skin is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe eating.
3. Make the Pomegranate Glaze:
While the chicken cooks, combine the pomegranate juice, honey, and red wine vinegar in a small saucepan. Bring to a gentle simmer over medium heat and let it cook until the liquid reduces by half and thickens slightly, about 10 minutes. Set aside when done.
4. Prepare the Walnut Relish:
In a bowl, stir together the chopped walnuts, finely chopped shallot, fresh mint, parsley, and lemon juice. This fresh mixture will add crunch and brightness to your plate.
5. Assemble and Serve:
Once the chicken is ready, transfer it to a serving platter. Drizzle the pomegranate glaze generously over each piece. Scatter the fresh pomegranate seeds, walnut relish, and arugula around and over the chicken. If you like, garnish with thin orange or blood orange slices for a burst of color and extra flavor. Serve right away and enjoy the delightful combination of crispy chicken, tangy sweetness, and crunchy freshness.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before cooking. This helps ensure even cooking and crispy skin.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, and consider adding a splash of pomegranate juice or olive oil to keep the chicken moist.
Can I Make the Walnut Relish Ahead of Time?
Absolutely! The walnut relish can be prepared a day ahead and stored covered in the fridge. Just give it a quick stir before serving to freshen up the flavors.
What Can I Substitute for Pomegranate Seeds if They’re Not Available?
If fresh pomegranate seeds aren’t available, you can use dried cranberries or pomegranate molasses sparingly for a similar tartness, though the texture will be different. Frozen pomegranate seeds are also a great alternative if fresh ones are not in season.
