Honey Pomegranate Chicken and Brussels Sprouts Bake

Name: Honey Pomegranate Chicken and Brussels Sprouts Bake
Prep time: 10 min
Cook time: 30 min
Ingredients: 650 g chicken thighs; 500 g Brussels sprouts; 1 tbsp pomegranate molasses; 1 tbsp honey; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp paprika; 1 tsp harrisa spice blend; 1 tsp garlic granules; 1 tsp cumin; 1 cup rice; 3 spring onions; 50 g pomegranate seeds; 1 tbsp honey; 2 tsp pomegranate molasses

Jump to Recipe

Looking for a festive, flavorful dish to bring to your holiday table or brighten up a cozy winter dinner? This honey pomegranate chicken and Brussels sprouts bake is the perfect recipe to get you into the Christmas spirit. The vibrant colors of the caramelized chicken, golden roasted Brussels sprouts, and jewel-like pomegranate seeds make this dish feel like a celebration.

Honey pomegranate chicken and brussels sprouts bake

Inspired by the rich, warm flavors of the holiday season, the sweet and tangy pomegranate molasses glaze is reminiscent of Christmas classics that balance sweet and savory. Paired with Brussels sprouts—a quintessential Christmas side—this recipe is an easy, all-in-one tray bake that feels both comforting and indulgent. Whether you’re hosting a small gathering or preparing a festive weeknight meal, this dish will bring seasonal cheer to the table.

If you like brussels sprouts then you will love my brie and bacon smashed brussels sprouts. This recipe is also part of my Christmas recipe series which includes some more delicious recipes including my Christmas focaccia and my Christmas sandwich.

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Related
Pairing
Recipe

Ingredients

Chicken Thighs - Perfect for winter meals, chicken thighs stay juicy and deliver that rich, cozy flavor you crave during the colder months.

Pomegranate Molasses - With its tangy sweetness, pomegranate molasses feels inherently festive, much like cranberries. Its deep, ruby color also mirrors the joyful hues of Christmas decorations.

Honey - A pantry staple for holiday baking, honey adds a warming sweetness that balances the tartness of the pomegranate molasses.

Olive Oil and Balsamic Vinegar - These enhance the glaze with richness and depth, creating a glossy coating that feels special enough for a Christmas dinner.

Paprika, Harissa, and Cumin - These spices add a hint of warmth and earthiness, reminiscent of the comforting flavors of mulled wine or spiced holiday roasts.

Brussels Sprouts - A Christmas dinner classic! Here, they’re roasted to perfection, turning into crispy, caramelized bites that pair beautifully with the glaze.

Pomegranate Seeds - pomegranate seeds add a burst of freshness and crunch to every bite, while their bright red color screams holiday joy.

Spring Onions and Rice - Simple additions that make the dish complete, adding a fresh garnish and a hearty base to soak up the glaze.

See recipe card for quantities.

Instructions

Marinading honey pomegranate chicken thighs

Step 1: In a large bowl, combine the chicken thighs with pomegranate molasses, honey, olive oil, balsamic vinegar, and spices (paprika, harissa, garlic granules, and cumin). Mix well to ensure the chicken is fully coated, allowing the sweet and spiced flavors to infuse. For best results, marinate for at least 30 minutes.

Step 2: While the chicken marinates, prepare the Brussels sprouts. Trim and halve them, then toss with olive oil, salt, and pepper. These sprouts roast alongside the chicken, soaking up the glaze for a truly Christmassy side.

Chicken and brussels sprouts on a baking tray

Step 3: Preheat the oven to 400°F (200°C). Arrange the marinated chicken on one side of a large baking tray and the Brussels sprouts on the other. Bake for 25 minutes, then brush the chicken with an extra glaze of honey and pomegranate molasses. Return the tray to the oven for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). This ensures tender, perfectly cooked chicken with a sticky, festive glaze.

honey pomegranate chicken bake topped with pomegranate seeds and spring onions

Step 4: Arrange the honey pomegranate chicken and Brussels sprouts over rice, then garnish with pomegranate seeds and chopped spring onions. These final touches add pops of freshness and a beautiful Christmas color palette to your plate.

Hint: Let the chicken marinate for at least 30 minutes for maximum flavor. Overnight marination is even better!

Substitutions

Chicken Thighs - You can swap chicken thighs for chicken drumsticks or chicken breasts. Drumsticks will give you a similar juicy texture, while chicken breasts are leaner but still delicious if you’re careful not to overcook them. For a vegetarian twist, use cauliflower steaks or firm tofu as they soak up the marinade beautifully.

Pomegranate molasses - If you don’t have pomegranate molasses, try balsamic glaze or a mix of lemon juice and maple syrup to mimic its tangy-sweet flavor. While not identical, these options provide the same balance of acidity and sweetness that makes the glaze so irresistible.

Honey - Swap honey with maple syrup or agave syrup. Both are natural sweeteners that caramelize well in the oven, creating that signature sticky texture for the chicken. Maple syrup, in particular, adds a subtle depth of flavor.

Olive oil - For olive oil, you can use avocado oil or grapeseed oil. Both are great for roasting and have a mild flavor that won’t overpower the dish. In a pinch, melted butter works too, adding a touch of richness.

Balsamic vinegar - Replace balsamic vinegar with red wine vinegar or a mix of apple cider vinegar and a pinch of sugar. These options provide the necessary acidity and sweetness to balance the marinade.

Paprika - If you’re out of paprika, use smoked paprika for a deeper flavor or chili powder for a touch of heat. Even cayenne pepper can work, though it’s spicier, so use less.

Harisa spice blend - Swap the harissa spice blend with a pinch of curry powder, ground chili flakes, or even chipotle powder. These substitutes bring warmth and complexity, similar to harissa’s bold flavor profile.

Garlic granules - Fresh minced garlic is an excellent substitute, offering a sharper garlic flavor. Alternatively, use onion powder for a slightly milder, sweeter taste.

Cumin - Ground coriander or turmeric can replace cumin, though they bring a different flavor. Cumin’s earthy, nutty notes can also be mimicked with a touch of caraway seeds.

Brussels sprouts - If Brussels sprouts aren’t available, opt for broccoli florets, green beans, or asparagus. These veggies roast beautifully and pair well with the glaze, offering a similar balance of crunch and sweetness.

Spring onions - Substitute spring onions with chopped chives or thinly sliced red onions for a similar fresh, slightly sharp flavor. For a milder option, use leeks.

Pomegranate seeds - For a burst of sweetness, replace pomegranate seeds with dried cranberries, red currants, or even chopped strawberries. These options bring the festive color and sweetness without the crunch.

Rice - If rice isn’t your go-to, try quinoa, couscous, or orzo. For a low-carb alternative, use cauliflower rice, which soaks up the glaze beautifully without overpowering the dish.

Variations

Mediterranean Twist - Replace Brussels sprouts with roasted bell peppers and zucchini. Add oregano and lemon zest to the marinade for a fresh, herbaceous flavor.

Spicy Honey Pomegranate Chicken - Add chili flakes or sriracha to the glaze for a fiery kick that contrasts with the sweetness.

Vegetarian Option - Swap chicken for roasted cauliflower steaks or portobello mushrooms, keeping the same marinade for bold flavor.

Equipment

1 large oven tray

Mixing bowl

Storage

To store leftovers, let the pomegranate chicken cool completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave until warmed through. For freezing, pack the chicken and Brussels sprouts separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as above. Avoid freezing the rice or garnishes for best texture.

Top Tip

Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (75°C) for perfectly cooked, juicy chicken every time. This avoids overcooking while ensuring food safety.

FAQ

Does pomegranate tenderize meat?

Yes, pomegranate contains natural acids and enzymes that can tenderize meat, breaking down proteins for a softer texture. The tangy flavor enhances the marinade without overpowering.

What does pomegranate sauce taste like?

Pomegranate sauce has a tangy-sweet flavor with a slightly tart finish. Its rich, syrupy texture adds depth and brightness to savory and sweet dishes.

What is pomegranate molasses?

Pomegranate molasses is a thick, tangy-sweet syrup made by reducing pomegranate juice, often with a bit of sugar and lemon juice. It’s a staple in Middle Eastern cuisine, adding depth and a rich, fruity acidity to marinades, dressings, and sauces.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this honey pomegranate chicken and brussels sprouts bake:

Recipe