Sheet-Pan Pomegranate Chicken With Walnut Relish
This Sheet-Pan Pomegranate Chicken With Walnut Relish is a simple, colorful meal full of fresh flavors and nice textures. The chicken cooks right on a sheet pan alongside sweet and…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
This Sheet-Pan Pomegranate Chicken With Walnut Relish is a simple, colorful meal full of fresh flavors and nice textures. The chicken cooks right on a sheet pan alongside sweet and tangy pomegranate seeds, which give it a lovely pop of color and brightness. On top, there’s a crunchy walnut relish that adds a nutty, satisfying bite to every forkful.
I really like making this dish because everything cooks together on one pan, which means less mess and more time to relax or chat while the oven does the work. The walnut relish feels special and fresh, and I find it helps balance out the juicy chicken and the slightly tart pomegranate perfectly. I usually toss the relish on just before serving so it keeps its crunch.
When I serve this, I love pairing it with some simple rice or a green salad to keep things light and fresh. It’s great for a weeknight dinner but also fancy enough to bring to a family gathering. Everyone always asks about the juicy chicken and those little bursts of pomegranate, so I think this recipe has a way of making meals feel a little more festive without any fuss.
Key Ingredients & Substitutions
Chicken thighs: I like using bone-in, skin-on thighs because they stay juicy and get a nice crisp skin. If you want leaner meat, boneless skinless thighs or breasts can work but cook time may need adjusting.
Pomegranate seeds & molasses: These bring a fresh, tart balance to the dish. If you can’t find pomegranate molasses, I mix honey and lemon juice as a simple substitute—it adds a nice tangy sweetness.
Walnuts: These add crunch and nuttiness to the relish. Pecans or almonds would be good swaps if you prefer or need to avoid walnuts.
Spices: The cumin, smoked paprika, and cinnamon create a warm flavor combo. You can adjust the cinnamon or paprika based on your spice preference.
How Do You Get Crispy, Juicy Chicken on a Sheet Pan?
Roasting chicken with skin on at a high temperature is the key to crispy skin and juicy meat. Here’s how:
- Preheat your oven to 425°F (220°C) for a hot start.
- Pat the chicken dry before rubbing it with oil and spices—dry skin crisps much better.
- Place thighs skin side up, spaced out on the pan so heat circulates evenly.
- Roast for 35-40 minutes without moving them to let skin crisp and meat cook fully.
- Let the chicken rest a few minutes after baking before serving; this keeps juices inside.
Following these steps means you’ll get nicely browned, flavorful skin and tender chicken beneath every time!
Equipment You’ll Need
- Large rimmed sheet pan – perfect for roasting the chicken and vegetables evenly in one go.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easier.
- Mixing bowls – for tossing the chicken with spices and mixing the walnut relish.
- Sharp knife and cutting board – essential for chopping carrots, onion, walnuts, and parsley.
- Measuring spoons – to get the spices and liquids just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer white meat; just watch the cooking time.
- Add roasted sweet potatoes or butternut squash with the carrots for extra sweetness and color.
- Mix in fresh mint or cilantro into the walnut relish for a bright, herbaceous twist.
- Try adding a pinch of chili flakes to the spice rub for a mild kick of heat that pairs well with the pomegranate.
Sheet-Pan Pomegranate Chicken With Walnut Relish
Ingredients You’ll Need:
For the Chicken & Vegetables:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 2 large carrots, peeled and cut into wedges
For the Walnut Relish:
- 1 small red onion, finely chopped
- 1 cup pomegranate seeds, plus extra for garnish
- ½ cup walnuts, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon pomegranate molasses (or substitute with a mix of honey and lemon juice if unavailable)
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Fresh parsley sprigs for garnish
Time Needed:
This recipe takes about 10 minutes to prep, around 35-40 minutes to roast the chicken and carrots, and a few minutes to mix the walnut relish, for a total of roughly 50 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Season the Chicken:
In a small bowl, combine the olive oil, salt, pepper, cumin, smoked paprika, and cinnamon. Rub this spice mixture evenly all over the chicken thighs to coat them well.
3. Arrange for Roasting:
Place the seasoned chicken thighs on the sheet pan, skin side up. Scatter the carrot wedges around the chicken, spreading them evenly.
4. Roast:
Put the sheet pan into the preheated oven. Roast for about 35 to 40 minutes, until the chicken is cooked through with crispy skin and the carrots are tender.
5. Prepare the Walnut Relish:
While the chicken roasts, combine the finely chopped walnuts, chopped red onion, pomegranate seeds, parsley, pomegranate molasses, lemon juice, and honey in a small bowl. Stir well and add salt and pepper to taste.
6. Assemble and Serve:
Once the chicken and carrots are done, transfer them to a serving platter. Spoon the walnut and pomegranate relish over the chicken and carrots. Garnish with extra pomegranate seeds and fresh parsley. Serve immediately, perhaps alongside rice or a simple green salad.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. This ensures even cooking and crispy skin.
What Can I Substitute for Pomegranate Molasses?
If you don’t have pomegranate molasses, mix equal parts honey and lemon juice as a quick substitute. It provides a similar sweet-tart flavor that complements the dish well.
How Should I Store Leftovers?
Keep leftover chicken and relish in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Add Other Vegetables to the Sheet Pan?
Definitely! Sweet potatoes, butternut squash, or Brussels sprouts work nicely alongside the carrots and chicken. Just cut them into similar sizes to ensure even roasting.