Chicken, Garlic, Rosemary, and Sage Honey with Pomegranate, Thyme, Oregano, and Olive Oil

Herbed pomegranate seeds tossed in a mild extra virgin olive oil add a nice flavor and texture to the chicken in this recipe.  This dish makes a wonderful fall dinner.

Serves 4-6

Ingredients

• 6 boneless , skinless, chicken thighs

• 4 garlic cloves , minced

• 2 tablespoons fresh rosemary needles , finely chopped

• 2 tablespoons sage honey

• 1/4 cup , plus 2 tablespoons extra-virgin olive oil

• Sea salt and freshly ground black pepper

• For the Pomegranate

• Seeds from 2 pomegranates

• 1 tablespoon fresh thyme leaves , chopped

• 1/2 teaspoon fresh oregano leaves , chopped

• Zest of 1 lemon

• 1/4 cup extra-virgin olive oil

• Sea salt and freshly ground black pepper

Instructions

• Add the chicken, garlic, rosemary, and honey to a medium bowl. Add the ¼ cup olive oil, season with salt and pepper, and gently toss to combine. Put the chicken in the refrigerator and marinate for 1-5 hours. Remove the chicken from the refrigerator.

• In a medium bowl, add the pomegranate seeds, thyme, oregano, and lemon zest. Add the olive oil, season with salt and black pepper and toss to combine. Set aside.

• In a large cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken to the skillet and cook for approximately 8 minutes. Turn the chicken over and cook for an additional 8-9 minutes, or until they are cooked through. Remove from the heat.

• Transfer the chicken to a serving dish. Spoon some of the pomegranate seeds over the top of the chicken. Serve immediately with the remaining seeds on the side.