Honey-Roasted Chicken with Pomegranate and Za'atar

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy oven-roasted chicken infused with sweet honey and aromatic za'atar, finished with tangy pomegranate seeds for a festive touch. This Middle Eastern Hanukkah recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, and honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
3 tbsp extra virgin olive oil
2 tbsp honey
2 tbsp za'atar spice blend
4 garlic cloves, minced
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1/2 cup (arils) pomegranate seeds
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with foil.
Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp honey, 2 tbsp za'atar, 4 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until well combined.
Step 3: Pat dry 6 bone-in, skin-on chicken thighs and place them on the prepared baking sheet skin-side up.
Step 4: Brush the honey-za'atar mixture generously over each chicken thigh, ensuring the skin and under the skin are coated.
Step 5: Roast the chicken in the preheated oven for 35-40 minutes until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).
Step 6: Remove from oven and let rest for 5 minutes, then sprinkle 1/2 cup fresh pomegranate seeds and 2 tbsp chopped parsley over the chicken before serving.