Sheet-Pan Pomegranate Chicken With Walnut Relish
Sheet-Pan Pomegranate Chicken With Walnut Relish is a colorful and tasty dish that brings together juicy, roasted chicken with the sweet tang of pomegranate seeds and the crunch of walnut…
Tip: save now, cook later.Sheet-Pan Pomegranate Chicken With Walnut Relish is a colorful and tasty dish that brings together juicy, roasted chicken with the sweet tang of pomegranate seeds and the crunch of walnut relish. The chicken cooks right on the sheet pan with vegetables and gets a lovely, slightly tart flavor from the pomegranate, making every bite bright and fresh. The walnut relish adds a nutty, satisfying bite that pairs perfectly with the tender chicken.
I love making this recipe on busy nights because it’s all done on one pan, which means less cleanup and more time to relax. Plus, the combination of flavors feels special without any extra fuss. The walnut relish is easy to mix up, and I always find that chopping the walnuts a little coarsely keeps the texture just right. I often add a pinch of fresh herbs for a little extra green pop.
My favorite way to enjoy this dish is with some simple roasted potatoes or a fresh green salad on the side. It’s great for sharing at a casual dinner with family or friends because it looks as good as it tastes. I remember making this once for a small get-together, and everyone kept asking for the recipe — it’s just a warm, inviting meal that brings people together around the table.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give you juicy meat and crispy skin. If you prefer, boneless or chicken breasts can work but watch the cooking time—they cook faster and can dry out.
Pomegranate Seeds: These add a fresh, tangy pop. If fresh aren’t available, you can use frozen seeds or a drizzle of pomegranate molasses for a similar sweet-tart flavor.
Walnuts: Toasted walnuts bring crunch and nuttiness to the relish. Pecans or almonds can be good substitutes if needed. Toasting really boosts their flavor, so don’t skip this!
Chickpeas: They add texture and soak up the spices well. Canned chickpeas are great for convenience, but if using dried, soak and cook them beforehand.
Spices: Cumin, smoked paprika, and cinnamon give warmth and depth. You can adjust the amounts or swap smoked paprika for regular paprika if needed, keeping the flavor profile cozy and a bit smoky.
How Do You Get Chicken Skin Crispy on a Sheet Pan?
Crispy chicken skin is a highlight here, so a few simple tricks help:
- Dry the skin well — pat with paper towels before seasoning. Moisture is the enemy of crispiness.
- Use skin-on thighs. The fat under the skin renders as it roasts, crisping the skin nicely.
- Don’t overcrowd the pan. Give each piece space so heat circulates better and skin crisps instead of steaming.
- Start with a hot oven at 425°F (220°C). This high heat helps brown the skin quickly.
- Place chicken skin-side up on the pan and avoid flipping until done.
If your skin isn’t crispy enough, you can finish under the broiler for a minute or two, but watch it closely to prevent burning.
Equipment You’ll Need
- Large sheet pan – big enough to spread out chicken and veggies for even roasting and crispy skin.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
- Mixing bowls – one for seasoning the chicken and another for mixing the walnut relish.
- Sharp knife – for slicing onions and chopping walnuts precisely.
- Tongs – handy for turning chicken and arranging ingredients on the pan.
- Meat thermometer – ensures chicken is perfectly cooked to 165°F without guesswork.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer leaner meat; just watch the cooking time closely.
- Add crumbled goat cheese instead of feta in the walnut relish for a creamier, tangy twist.
- Mix roasted butternut squash or sweet potatoes in with the chickpeas for extra color and sweetness.
- Stir in a pinch of ground coriander or cinnamon to the spice mix for a warm, fragrant lift.
Sheet-Pan Pomegranate Chicken With Walnut Relish
Ingredients You’ll Need:
For the Chicken and Veggies:
- 6 bone-in, skin-on chicken thighs
- 1 cup cherry tomatoes (red and yellow)
- 1 small red onion, sliced into rings
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- Salt and black pepper to taste
- 1 cup pomegranate seeds (fresh)
- 2 sprigs fresh rosemary or dill for garnish
For the Walnut Relish:
- ½ cup walnuts, toasted and roughly chopped
- ¼ cup crumbled feta cheese
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley or cilantro
- Salt and pepper to taste
How Much Time Will You Need?
This meal takes about 10 minutes to prepare and 30–35 minutes to roast in the oven. While the chicken cooks, you have time to mix the walnut relish, so overall, it takes around 40–45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Seasoning:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. In a small bowl, mix the cumin, smoked paprika, cinnamon, salt, and pepper.
2. Season the Chicken:
Pat the chicken thighs dry with paper towels. Rub them evenly with 1 tablespoon of olive oil and the spice mix you prepared.
3. Arrange Vegetables and Chickpeas:
Spread the chickpeas, cherry tomatoes, and red onion slices evenly on the sheet pan. Drizzle with the remaining tablespoon of olive oil and season with a pinch of salt and pepper.
4. Add the Chicken:
Place the seasoned chicken thighs on top of the vegetables and chickpeas, making sure they have space around them for even cooking.
5. Roast Everything:
Put the sheet pan in the oven and roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
6. Make the Walnut Relish:
While the chicken roasts, mix together the toasted walnuts, crumbled feta, lemon juice, olive oil, chopped parsley or cilantro, salt, and pepper in a small bowl.
7. Finish and Serve:
When the chicken and veggies are done, remove the pan from the oven. Sprinkle the fresh pomegranate seeds over the top to add freshness and color. Spoon the walnut relish over the chicken and vegetables or serve it alongside. Garnish with fresh rosemary or dill sprigs and serve warm.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the thawed thighs dry to help the skin crisp up nicely during roasting.
Can I Make the Walnut Relish Ahead of Time?
Absolutely! Prepare the walnut relish a few hours or even a day ahead and keep it refrigerated in an airtight container. Give it a stir before serving to freshen up the flavors.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, and add a sprinkle of fresh herbs if desired.
What Can I Serve with This Dish?
This chicken pairs wonderfully with simple roasted potatoes, a fresh green salad, or warm couscous to soak up all the beautiful flavors and juices.