Pomegranate Roasted Chicken with Cipollini Onions

There’s something magical about this pomegranate-roasted chicken—it’s so juicy, flavorful, and ridiculously good that I always make a big batch. Trust me, you’ll want leftovers for meal prep!

You can use any part of the chicken, but let’s be real—most of us at home love the thighs for that perfect balance of crispy skin and tender meat. And the onions? I’m obsessed with Cipollini onions—they get caramelized and melt-in-your-mouth delicious. But hey, if you don’t have them, any onion will do! This is a one-pan wonder that brings bold flavors with minimal effort. Let’s get roasting!

Why I Love This Pomegranate Chicken Recipe

• Big on Flavor – Juicy, tangy, and perfectly caramelized.
• Great for Meal Prep – Make a large batch and enjoy it all week.
• One-Pan & Under an Hour – Easy, minimal cleanup, and ready fast.
• Protein-Packed – A satisfying, nutrient-rich meal.
• Versatile & Impressive – Simple enough for every day, but fancy enough for guests.
• Perfect Pairing – Add a side salad, and you’ve got a complete meal.

Ingredients & Easy Substitutions

• Skin-On Chicken Thighs – Juicy, flavorful, and perfect for crispy skin (or use drumsticks or bone-in breasts).
• Olive Oil – Helps everything roast beautifully while adding richness.
• Sumac – A citrusy, tangy spice that enhances depth (swap with lemon zest if needed).
• Pomegranate Molasses – The secret to a deep, sweet-tart glaze (sub with balsamic glaze + honey).
• Garlic (Minced) – Adds warmth and aroma (fresh is best, but garlic powder works in a pinch).
• Cumin – Earthy and slightly smoky, balancing the sweetness of the pomegranate.
• Red Pepper Paste – A touch of heat and richness (use harissa or tomato paste + chili flakes).
• Fresh Lemon Juice – Brightens the dish and enhances all the spices.
• Cipollini Onions – Naturally sweet and caramelize beautifully (swap with pearl onions or shallots).
• Optional Vegetables – Potatoes, zucchini, or bell peppers roast beautifully in the pan, soaking up all the delicious flavors.

How to Easily Peel Cipollini Onions

Cipollini onions have a thin, papery skin that can be tricky to remove, but here’s a simple method:

1. Bring a pot of water to a boil.
2. Drop in the onions and let them boil for 1 minute.
3. Drain and let them cool slightly.
4. Hold each onion and gently push from the root end—the skin will slide right off!

This quick trick saves time and keeps the onions whole for perfect roasting!

What to Serve with Pomegranate Roasted Chicken

This dish is so rich and flavorful that it practically begs for the perfect side. I love serving it over vermicelli rice—the buttery, toasted noodles mixed into fluffy rice soak up all those delicious pan juices. If you’re in the mood for something herby, Greek-style rice with dill and lemon is a fresh, fragrant option. Want something lighter? A crisp Fattoush or Greek salad adds the perfect crunch and brightness. And if you’re looking for a heartier grain, quinoa or couscous make an easy, wholesome base that pairs beautifully.

For an even more complete meal, you can roast vegetables like potatoes, zucchini, or bell peppers in the same pan as the chicken. They’ll caramelize beautifully and soak up all the incredible flavors, making this dish even more satisfying! However you serve it, this meal is guaranteed to impress!

How to Store & Reheat

This dish is perfect for meal prep! Here’s how to keep it fresh:

• Store: Let the chicken cool completely, then place it in an airtight container with any leftover sauce. It stays fresh in the fridge for up to 4 days or in the freezer for up to 3 months.
• Reheat: For the best results, warm it in a 350°F (175°C) oven for 10-15 minutes until heated through. If in a rush, microwave it in short bursts, adding a splash of water or broth to keep it juicy.