Christmas chicken glazed with pomegranate, rosemary, and roasted grapes

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Pat the chicken thighs dry with paper towels and season both sides with the salt, black pepper, half of the chopped rosemary, and the minced garlic.

2. 2

   2. Heat a large oven-safe skillet or a regular skillet over medium-high heat. Add the olive oil and sear the chicken skin-side down for 5 to 6 minutes, until deeply golden. Turn and cook 2 minutes more.

3. 3

   3. If your skillet is not oven-safe, transfer the chicken to a baking dish. Arrange the red onion, red grapes, remaining rosemary, and, if using, the red pepper flakes around it.

4. 4

   4. In a small saucepan, combine the pomegranate juice, honey, Dijon mustard, balsamic vinegar, orange zest, and orange juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until slightly reduced.

5. 5

   5. Remove the saucepan from the heat and whisk in the butter until the glaze looks glossy. Reserve 1/3 of the glaze for serving and use the rest to brush over the chicken and lightly drizzle over the grapes and onion.

6. 6

   6. Roast the chicken for 25 to 30 minutes at 425°F / 220°C, brushing with some of the glaze halfway through cooking, until fully cooked and caramelized.

7. 7

   7. Remove from the oven and let rest for 5 minutes. Brush with the reserved glaze, scatter the fresh parsley on top, and serve the chicken with the roasted grapes, onion, and pan juices.

8. 8

   8. For a more festive presentation, bring the baking dish to the table garnished with a few extra rosemary sprigs and a little more orange zest just before serving.