Pomegranate Chicken with Sweet Potato and Arugula

The sheet pan dinner is an easy set it and forget it meal with minimal cleanup and maximum delicious results. 

Author

Helen Park

Servings

4

Category

Main Course

Ingredients

• 1 pound boneless skinless chicken thigh, cut into 8 pieces
• 1 Tbsp olive oil
• 1 tsp fine sea salt
• 1Tbsp Marrakesh
• -
• 2 pounds sweet potato, peeled and cut into ½” wedges
• 1 large red onion, peeled and cut into ½” wedges
• ½ cup pitted green olive
• ¼ cup olive oil
• 1Tbsp Marrakesh
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 8 oz feta cheese, drained and cut into 8 pieces
• 8 pcs Cured lemon half slices
• -
• ¼ cup pomegranate molasses
• ¼ cup fresh pomegranate arils
• 5oz container of baby arugula

Directions

1. To season the chicken, mix the pieces, olive oil, salt, and Marrakesh to combine well. *This step can be done up to 2 days in advance.
2. Preheat the oven to 450°F and prepare a half sheet tray lined with parchment paper.
3. Onto the tray, combine the sweet potato, red onion, olives, olive oil, one teaspoon of salt, half teaspoon of black pepper, and one tablespoon of Marrakesh to coat well.
4. Distribute the potatoes, onion, and olives evenly over the tray and dot in in the seasoned chicken pieces so that all of the items are on the tray in a single layer. 
5. Tuck the pieces of feta around the tray in between chicken and vegetables.
6. Add the lemon slices around the tray.  I like to have them overlapping the chicken so that they flavor spreads onto the chicken.
7. Bake for 30 minutes, rotating the tray after 15 minutes, or until the chicken and vegetables are tender with roasted color.
8. When ready, remove the tray from the oven and leave it to rest for 5 minutes.
9. Drizzle the pomegranate molasses and fresh pomegranate, making sure each piece of chicken gets a little of both.
10. Serve warm with fresh arugula, drizzling any pan juices onto the plates to dress the salad and not waste any good flavor.