Pomegranate Glazed Chicken Thighs
1 cup POM Wonderful 100% Pomegranate Juice
4 boneless, skinless chicken thighs
olive oil
1?2 teaspoon salt
1?2 teaspoon crushed dried thyme
1?8 teaspoon black pepper
Preheat oven to 375F.
Rinse chicken pieces; pat dry. Place thighs on a roasting rack in an oiled roasting pan. Brush chicken lightly with oil; sprinkle with salt, thyme and pepper.
Season thighs with salt, pepper and thyme.
Roast, uncovered, for 45 to 50 minutes or until tender and no longer pink, and juices run clear.
While birds are roasting, prepare pomegranate glaze. Place juice in a small saucepan; sprinkle with a dash of salt. Bring to a boil; reduce heat and simmer 10 minutes. Set aside.
When chicken is done, brush them liberally with some of the juice glaze. Roast 5 minutes more.
Serve
Of course you can make the glaze with fresh pomegranates, but I always find it easier to use a bottle POM Wonderful juice!
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Pomegranate Glazed Chicken Thighs
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