Sweet and Sour Pomegranate Glazed Chicken
Pomegranate molasses is going to be your new favorite condiment. It caramelizes on chicken for crispy skin, while still adding the perfect tang to balance all that schmaltz!
1 (4-pound) chicken, broken down into 8 pieces
¼ cup olive oil, divided
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper, to taste
Chopped parsley, for garnish
Pomegranate seeds, for garnish
Walnut halves, toasted and roughly chopped, for garnish
For pomegranate molasses
2 cups pomegranate juice
1/4 cup sugar
1 tablespoons lemon juice
Heat pomegranate juice, sugar and lemon juice to a simmer. Reduce until thick and syrupy.
In a large bowl, toss chicken pieces with 2 tablespoons of olive oil, 2 tablespoons of pomegranate molasses, the lemon zest, salt and pepper. Let marinate at room temperature for 30 minutes.
Preheat oven to 425°F. In a 12-inch cast-iron skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with more salt and pepper, then, working in batches, sear, flipping once, until golden brown, 2-3 minutes per side. Transfer to a plate.
Once all chicken is seared, return all pieces to the skillet. Brush chicken with remaining pomegranate molasses, then roast in the oven until an instant-read thermometer reads 160º when inserted into the chicken, 18-20 minutes. Transfer the chicken to a platter to rest and tent with foil for 5 minutes to carry the internal temperature to 165º before garnishing with parsley, pomegranate seeds and walnuts, and serving.