Garnish • pomegranate seeds • chopped parsley or cilantro
Method 1. Pat chicken dry, rub with 1 Tbsp olive oil, salt, and pepper. 2. Whisk pomegranate molasses, honey, lemon juice, and paprika for glaze. 3. Toss sweet-potato cubes with extra olive oil, za’atar, and ¼ tsp salt; spread on a parchment-lined sheet pan. Nestle chicken thighs skin-side up among potatoes. 4. Roast at 400 °F / 200 °C for 20 min. Brush chicken with half the glaze; roast 10 min more. Brush again, roast final 5-8 min until chicken hits 165 °F / 74 °C and potatoes are tender. 5. Rest 5 min, drizzle any pan juices, scatter pomegranate seeds and herbs, serve hot.
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