Pan-Roasted Pomegranate Chicken with Caramelized Lemons

Squeezing fresh lemons over chicken before roasting is a “natural,” but if you try caramelizing your lemons during the roasting process, a whole new depth of flavor is created.

Recipe inspired by: Roasted Chicken Thighs with Lemon and Oregano-Bon Appetit Magazine December 2012)

Servings: 2 to 4

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

4 large chicken thighs with bone and skin
Salt and pepper
Olive oil spray
2 teaspoons olive oil
2 lemons thinly sliced, seeds removed
3 sprigs fresh oregano
3 sprigs fresh thyme
2 cloves garlic finely chopped
1/2 cup 100% unsweetened pomegranate juice like the POM brand
1 cup reduced-sodium chicken broth

Garnish

3 sprigs fresh oregano
3 sprigs fresh thyme
1 tablespoon chopped fresh parsley
2 tablespoons coarsely chopped pistachios

Instructions

Preheat oven to 425 degrees F.
Season both sides of chicken thighs with salt and pepper.
Coat a large UNHEATED oven-proof pan with olive oil spray and 2 teaspoons olive oil.
Place chicken in pan, skin-side down. On medium setting, cook chicken for about 10 minutes or until skin is evenly browned and chicken is cooked about half-way through. While cooking, pour off excess fat, leaving only a thin coating in pan.
Tuck 1/2 of the lemon slices under and in between thighs and arrange the remaining 1/2 on top.
Place pan in oven; roast for about 10 minutes or until chicken is cooked through, (or is 180 degrees F), skin is crisped and lemons are caramelized. (Some lemon slices may just be softened, which is fine.)
Arrange chicken thighs skin-side up on a serving platter, leaving lemon slices in pan. Cover to keep warm.
Heat pan over medium setting. Add oregano, thyme and garlic to pan, sautéing for 1 minute or until fragrant.
Stir in pomegranate juice; continue cooking over medium heat until juices are reduced by half.
Stir in chicken broth; cooking until pan juices are slightly thickened, 2 to 3 minutes. Remove oregano and thyme sprigs.
Drizzle chicken thighs with pan juices. Garnish with caramelized lemon slices, fresh oregano and thyme sprigs, chopped parsley and pistachios.

Notes

Make Ahead and Storage Tips: for a crispy skin, this chicken is best made prior to serving. Roasted chicken may be stored covered in the refrigerator or frozen for up to 3 months. Reheat in a 325 degrees oven, covered, for about 15 minutes or until heated through. (basting occasionally with pan juices)

Starting the pan-roasting process in a room temperature pan ensures beautiful browning with a crispy skin.

Flavorful and colorful accompaniments would be pan-roasted carrots and a duo of sautéed baby kale and spinach with fresh garlic.