Sheet-Pan Pomegranate-Glazed Chicken with Roasted Parsnips & Brussels Sprouts (Gluten-Free, Slow-Cooker Prep Option)
Succulent chicken thighs marinated in a pomegranate-molasses glaze are slow-cooked for maximum tenderness, then finished on a sheet pan with roasted parsnips and Brussels sprouts for a vibrant, gluten-free meal. This unique recipe combines the ease of a slow-cooker with the crispiness of sheet-pan roasting.
- 4 pieces bone-in, skin-on chicken thighs
- 3 tbsp pomegranate molasses
- 0.5 cup fresh pomegranate seeds
- 2 cups parsnips, peeled and cut into sticks
- 2 cups Brussels sprouts, halved
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 2 tsp fresh thyme leaves
- 1 tsp ground cumin
- 3 cloves garlic, minced
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Advertisement
Instructions
In a small bowl, whisk together pomegranate molasses, 1 tablespoon olive oil, minced garlic, cumin, salt, and pepper. Rub marinade over chicken thighs and let sit for at least 15 minutes (or overnight for best flavor).
⏱️ 15 minutesPlace marinated chicken thighs in a slow-cooker. Cook on low for 2.5 hours until cooked through and tender.
⏱️ 150 minutesPreheat oven to 425°F. While the chicken finishes, toss parsnips, Brussels sprouts, and red onion with remaining olive oil, thyme, and a pinch of salt and pepper.
⏱️ 5 minutes 🌡️ 425°FArrange vegetables on a sheet pan. Top with cooked chicken thighs (skin side up), brushing with extra pomegranate molasses if desired. Roast for 20 minutes, or until veggies are caramelized and chicken skin is crisp.
⏱️ 20 minutes 🌡️ 425°FTransfer to plates, scatter with fresh pomegranate seeds, and serve hot.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
