3 pieces Chicken Breast Halves, bone-in and skin-on
3 pieces Chicken drumsticks
½ teaspoon Ground black pepper
1 teaspoon Ground Cumin
1 tbsp Dijon Mustard
¾ cup POM 100% pomegranate juice
¾ cup Smoky, not-too-sweet BBQ sauce
¼ cup Fresh Italian Parsley, rough chopped
¼ cup Pomegranate Seeds
Instructions
Preheat oven to 450. Trim extra fat off chicken with scissors or a sharp knife. Pat dry, then place on a foil-lined baking sheet. Drizzle chicken with olive oil, rub around so both sides are coated, then sprinkle both sides of chicken generously with salt & pepper.
Roast the chicken on top rack of oven for about 20 minutes or until skin is browned and chicken is mostly cooked-through. Meanwhile, prepare the sauce: place POM juice in a small pot and cook over medium heat until sauce has reduced by half. Remove from heat and stir in BBQ sauce, cumin, mustard, and hot sauce.
Remove chicken from oven and paint each piece generously with the sauce, on both sides. Return to oven and bake until chicken is cooked and sauce has caramelized/browned on top (see pic below), about 5-10 minutes. Keep a close eye on it so it doesn't burn.
Let chicken rest for 5 minutes after cooking, then place on a platter and sprinkle with chopped fresh parsley and pomegranate seeds.
Recipe by Eating Made Easy at https://eating-made-easy.com/pomegranate-bbq-chicken-with-roasted-potatoes-and-pearl-onions/