Chicken, Garlic, Rosemary, and Sage Honey with Pomegranate, Thyme, Oregano, and Olive Oil
Herbed pomegranate seeds tossed in a mild extra virgin olive oil add a nice flavor and texture to the chicken in this recipe. This dish makes a wonderful fall dinner. Serves 4-6
Ingredients
- 6 boneless , skinless, chicken thighs
- 4 garlic cloves , minced
- 2 tablespoons fresh rosemary needles , finely chopped
- 2 tablespoons sage honey
- 1/4 cup , plus 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- For the Pomegranate
- Seeds from 2 pomegranates
- 1 tablespoon fresh thyme leaves , chopped
- 1/2 teaspoon fresh oregano leaves , chopped
- Zest of 1 lemon
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Add the chicken, garlic, rosemary, and honey to a medium bowl. Add the ¼ cup olive oil, season with salt and pepper, and gently toss to combine. Put the chicken in the refrigerator and marinate for 1-5 hours. Remove the chicken from the refrigerator.
- In a medium bowl, add the pomegranate seeds, thyme, oregano, and lemon zest. Add the olive oil, season with salt and black pepper and toss to combine. Set aside.
- In a large cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken to the skillet and cook for approximately 8 minutes. Turn the chicken over and cook for an additional 8-9 minutes, or until they are cooked through. Remove from the heat.
- Transfer the chicken to a serving dish. Spoon some of the pomegranate seeds over the top of the chicken. Serve immediately with the remaining seeds on the side.
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