Best Sheet Pan Bbq Chicken With Pomegranate Recipes

SHEET-PAN BBQ CHICKEN WITH POMEGRANATE

Sheet-Pan BBQ Chicken with Pomegranate image

Make dinnertime cleanup easy with this Sheet-Pan BBQ Chicken with Pomegranate recipe. Made with pomegranate juice, barbecue sauce, ground cumin, chicken thighs and broccoli, this sheet pan BBQ chicken is the perfect all-in-one meal on a cool fall night.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup pomegranate juice
1/2 cup HEINZ Balsamic Vinegar
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup HEINZ Chili Sauce
1 tsp. each ground cumin and garlic powder
4 bone-in chicken thighs (1-1/2 lb.)
3 cups small broccoli florets
1 Tbsp. oil
1/2 cup pomegranate seeds

Steps:

Bring pomegranate juice and vinegar to boil in medium nonstick skillet; simmer over medium-low heat, stirring frequently, 10 to 15 min. or until liquid is reduced to about 1/4 cup.
Remove skillet from heat. Add barbecue sauce and chili sauce to skillet; mix well. Remove 1/2 cup of the barbecue sauce mixture; reserve until ready to serve.
Heat oven to 400ºF. Cover rimmed baking sheet with foil; spray with cooking spray.
Combine cumin and garlic powder; rub onto both sides of chicken pieces. Place in medium bowl. Add remaining barbecue sauce mixture; toss gently to evenly coat both sides of each thigh with seasoning mixture.
Place chicken on prepared baking sheet. Toss broccoli with oil; spoon around chicken.
Bake 30 to 35 min. or until chicken is done (165°F).
Remove chicken from oven; brush with reserved barbecue sauce mixture. Sprinkle with pomegranate seeds.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 130 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

MOROCCAN CHICKEN THIGH SHEET PAN DINNER

Moroccan Chicken Thigh Sheet Pan Dinner image

This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h50m

Yield 4

Number Of Ingredients 15

Ingredients

1 lemon, zested and juiced
2 tablespoons olive oil
1 ½ teaspoons ras el hanout
½ teaspoon salt
4 (6 ounce) bone-in chicken thighs with skin
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can quartered artichoke hearts, drained
1 teaspoon ras el hanout
½ teaspoon salt
2 tablespoons olive oil
¼ cup pomegranate seeds
¼ cup chopped fresh parsley
2 tablespoons shelled pistachios, coarsely chopped

Steps:

Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
Preheat the oven to 400 degrees F (200 degrees C).
Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Nutrition Facts : Calories 647.6 calories, Carbohydrate 52.6 g, Cholesterol 105.8 mg, Fat 35.4 g, Fiber 10.1 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1539.9 mg, Sugar 5.4 g

BARBECUE CHICKEN AND BRUSSELS SPROUT SHEET PAN DINNER

Barbecue Chicken and Brussels Sprout Sheet Pan Dinner image

This simple dinner of barbecue-glazed chicken, Brussels sprouts and sweet potatoes is assembled and cooked on just one sheet pan, making it an ideal weeknight meal.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)
2 small sweet potatoes, peeled and cut into 6 to 8 wedges each
1/4 cup extra-virgin olive oil
1/4 teaspoon chili powder
Kosher salt and freshly ground black pepper
3/4 pound (about 3 cups) Brussels sprouts, halved and quartered depending on size
1/4 cup barbecue sauce

Steps:

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly apart. Roast until they turn opaque on the outside, 15 minutes.
Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with chili powder and some salt. Use tongs to toss the potatoes so each piece is evenly coated. In the remaining open area of the pan, toss the Brussels sprouts with the remaining 2 tablespoons of olive oil and and sprinkle with salt and pepper. Arrange the Brussels sprouts cut-side down on the pan and brush each chicken thigh with barbecue sauce on all sides.
Return the baking sheet to the oven and roast until the chicken is completely cooked through and reads an internal temperature of 160 degrees F, and the Brussels sprouts and sweet potato wedges are tender and charred in spots, 25 to 30 minutes more. Toss the vegetables with the accumulated juices on the tray before serving.