Chicken Two Ways – Pomegranate Soy Recipe
Roasted brussels sprouts, fingerling potatoes, red onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
For the Vegetables
Method
Marinating the Chicken
- 1
- 2
Marinate the Chicken
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Preparing the Vegetables
- 3
Prepare the Vegetables
Preheat your oven to 425°F (220°C). In a large bowl, combine the halved Brussels sprouts, fingerling potatoes, and red onion wedges. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss well to coat the vegetables evenly.
- 4
Roast the Vegetables
Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through.
Cooking the Chicken
- 5
Cook the Chicken
Remove the chicken from the marinade and discard the marinade. In a large skillet over medium-high heat, add a bit of olive oil. Once hot, place the chicken thighs skin-side down and cook for about 6-8 minutes until the skin is golden brown. Flip the chicken and cook for an additional 6-8 minutes or until the internal temperature reaches 165°F (74°C).
- 6
