Pomegranate Roast Chicken with Potatoes and Carrots (An Easy Sheet Pan Meal)
  1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.
  2. Combine the olive oil, rosemary, garlic and salt in a large bowl. Add the potatoes and toss thoroughly. Add the chicken and carrots and toss until evenly coated.
  3. Spread the potatoes and carrots out on the baking sheet; place the chicken on top. Roast in the center of the oven until the chicken and potatoes are lightly browned and cooked to an internal temperature of 160 degrees, about 35 minutes.
  4. Meanwhile, combine the pomegranate molasses, broth, lemon juice and zest, sugar, cardamom, coriander and ginger in a saucepan and bring to a boil. Continue boiling 3 minutes. Combine the cornstarch with 1 teaspoon water in a small bowl; stir into the sauce and boil 1-2 minutes until the sauce is thick and glossy. Brush over the chicken and return to the oven for another 5 minutes, until the chicken is glazed and reaches an internal temperature of 170 degrees, about another 5 minutes.
Recipe Notes


422 calories, 29 g protein, 34 g carbohydrates, 3 g fiber, 19 g fat, 5 g saturated fat, 447 mg sodium

*Pomegranate molasses is a sweet-tart syrup that bears no resemblance to molasses other than in texture. It is robustly flavorful, so you generally use just a couple of tablespoons at a time, but it keeps in the refrigerator indefinitely. It is available at Whole Foods, in many specialty stores and in some grocery stores. This is the brand I buy.