Sheet-Pan Pomegranate Chicken With Walnut Relish is a bright and tasty meal that’s easy to make and full of fresh flavors. The chicken gets perfectly roasted on one pan alongside pomegranate seeds that add a sweet pop and a little crunch. Topped with a nutty walnut relish, this dish brings together juicy, crunchy, and tangy all in one bite.
I love how simple this recipe is—just toss everything on a sheet pan, pop it in the oven, and let it do its magic. The walnut relish is my favorite part because it gives the meal a nice texture contrast and a light, nutty boost. I often make an extra batch of the relish to keep in the fridge for snacking or topping salads throughout the week.
This chicken dish is great for a casual weeknight dinner or even when friends come over. I like serving it with a side of fluffy rice or roasted veggies to soak up all the yummy juices. It’s colorful, fresh, and feels a little special without needing much effort, which makes it one of my go-to meals when I want something tasty and fuss-free.
Key Ingredients & Substitutions
- Chicken leg quarters
- These give juicy, tender meat and crispy skin. If you prefer, you can swap for bone-in chicken thighs or breasts, but cooking time may vary.
- Pomegranate juice & seeds
- Fresh pomegranate seeds add a juicy pop, but frozen or store-bought seeds work too. For juice, bottled pomegranate juice is fine if fresh is unavailable.
- Walnuts
- They add crunch and nuttiness to the relish. If you have allergies or no walnuts, try pecans or almonds instead.
- Spices
- Smoked paprika, cumin, and cinnamon bring warm depth. Feel free to adjust amounts or swap cinnamon for allspice for a slightly different taste.
- Fresh herbs (parsley, mint, rosemary)
- Fresh is best here, but you can use dried herbs (smaller amounts) if needed. They brighten the dish and lift flavors beautifully.
How Can I Get Crispy, Flavorful Skin on My Sheet-Pan Chicken?
Crispy skin makes a big difference in this dish. Here are some tips to nail it:
- Start with bone-in, skin-on chicken for the best texture and flavor.
- Pat the chicken dry before adding the marinade—this helps the skin crisp up.
- Roast skin side up on a single layer without crowding so heat circulates evenly.
- Cook at a high temperature (425°F/220°C) to get golden, crispy skin while keeping meat juicy.
- Let the chicken rest a few minutes after roasting to keep juices locked inside.
Following these steps gives you perfectly cooked chicken with a nice crust, making every bite delicious.
Equipment You’ll Need
- Large sheet pan – big enough to hold chicken and veggies without crowding for even roasting.
- Parchment paper or silicone baking mat – helps prevent sticking and makes clean-up easier.
- Large mixing bowl – for tossing chicken with marinade so it’s evenly coated.
- Sharp knife – to cut carrots and onion into uniform pieces for even cooking.
- Small bowl – to mix the walnut relish ingredients together.
- Meat thermometer (optional) – helps check that chicken is cooked to a safe 165°F (74°C).
Flavor Variations & Add-Ins
- Swap chicken leg quarters for boneless chicken thighs for quicker cooking with tender meat.
- Add roasted sweet potatoes or butternut squash for extra sweetness and heartiness.
- Stir in crumbled feta or goat cheese on top for creamy, tangy flavor contrast.
- Mix fresh cilantro or basil instead of mint and parsley in the walnut relish for a different herb flavor.
How to Make Sheet-Pan Pomegranate Chicken With Walnut Relish
Ingredients You’ll Need:
For the Chicken and Roasting:
- 4 bone-in, skin-on chicken leg quarters
- 4 large carrots, peeled and halved lengthwise
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 cloves garlic, minced
- ½ cup pomegranate juice
- 1 tablespoon honey
- 2 sprigs fresh rosemary
For the Walnut Relish:
- ½ cup walnuts, toasted and roughly chopped
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
For Garnish:
- ½ cup fresh pomegranate seeds
How Much Time Will You Need?
You’ll spend about 10-15 minutes prepping the chicken and veggies, then about 35-45 minutes roasting everything in the oven. Preparing the walnut relish takes just 5 minutes. Altogether, you’re looking at roughly 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Marinade:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. In a large bowl, whisk together olive oil, smoked paprika, cumin, cinnamon, minced garlic, honey, pomegranate juice, salt, and pepper.
2. Marinate the Chicken:
Add the chicken leg quarters to the marinade and toss until they are well coated. This will give them rich flavor and help the skin crisp up during roasting.
3. Arrange and Roast:
Place the chicken skin-side up on the sheet pan. Scatter the carrot halves, red onion wedges, and rosemary sprigs around the chicken. Drizzle any leftover marinade over the vegetables to flavor them. Roast everything in the oven for 35-45 minutes, or until the chicken is cooked through, the skin is crispy and browned, and the veggies are tender. The internal temperature of the chicken should read 165°F (74°C) when done.
4. Make the Walnut Relish:
While the chicken roasts, combine the toasted walnuts, parsley, mint, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Stir well until everything is mixed evenly. This fresh, nutty relish adds a beautiful contrast to the roasted chicken and vegetables.
5. Serve and Garnish:
Once cooked, transfer the chicken and roasted veggies to a serving platter. Sprinkle the walnut relish evenly over the top, then garnish with fresh pomegranate seeds to add a pop of color and a juicy burst with each bite. Serve immediately and enjoy your delicious, colorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely in the fridge overnight before marinating and roasting. This helps ensure even cooking and juicy results.
Can I Make the Walnut Relish Ahead of Time?
Absolutely! The walnut relish can be prepared up to 2 days in advance and stored in an airtight container in the fridge. Give it a quick stir before serving.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through for best texture.
What Are Good Side Dishes to Serve With This Chicken?
This dish pairs wonderfully with fluffy rice, couscous, or a simple green salad. Roasted vegetables also complement the flavors nicely for a hearty meal.