This Sheet Pan Pomegranate Chicken is the perfect holiday dinner!

You only need one pan and one small pot to make this flavour-packed Christmas dinner.

Crispy golden chicken is paired with brussels sprouts in this sheet pan meal that is made for small holiday gatherings!

Christmas dinner doesn’t have to be difficult; it can be easy and delicious! Just like this christmas salmon or this one pot meal, this sheet pan pomegranate chicken bursts with colour and flavour made for sharing over the holidays.

The chicken thighs and brussels sprouts roast together on one pan making this easy sheet pan dinner effortless. While the chicken is roasting, make a tangy and flavourful pomegranate sauce to use to finish the dish.

why you’ll love this sheet pan pomegranate chicken dinner

You only need one pan and one small pot to make this pomegranate chicken dinner.
It’s perfect for a small holiday gathering and requires very little clean-up.
It’s absolutely delicious!
If you love sheet pan chicken dinners, you’re sure to enjoy this festive dinner!

Ingredients needed to make this sheet pan sticky pomegranate chicken

Bone-in Chicken thighs: bone-in skin-on chicken thighs bring the best flavour as the skin gets nicely golden brown and crispy

Pomegranate juice: pomegranate juice is a key ingredient to the tangy and sticky sauce used to drizzle on the chicken once it’s cooked

Pomegranate arils: fresh pomegranate arils are the ‘seeds’ of the pomegranate and are the best garnish for this dish; during the cooler months you can generally find containers of pomegranate seeds in the produce aisle at the grocery store

Honey: honey balances the flavours of the pomegranate sauce

Balsamic vinegar: balsamic vinegar rounds out the flavours of the sweet and tangy pomegranate sauce

Orange zest: zest of one small orange brightens up the pomegranate sauce flavours

Garlic: garlic cloves help to season the sauce for the chicken

Molasses: molasses adds a depth of flavour to the sauce and pairs perfectly with the pomegranate juice; if you don’t have molasses, use brown sugar

Seasonings: olive oil, garlic powder, paprika, ground cumin, onion powder, salt, pepper and lemon juice are all needed to season the chicken and brussels sprouts

Brussels sprouts: the best vegetable pairing, brussels sprouts roast on the same pan as the chicken

How to make this pomegranate chicken and brussels sprouts dinner

Step 1: Preheat the oven to 425F and line a large baking sheet with parchment paper.

Step 2: Make the marinade: In a large bowl whisk together the 4 tbsp olive oil, 2 tsp garlic powder, 1 tsp paprika, 1 tsp ground cumin, 1 tsp onion powder, 2 tsp salt, 1/2 tsp pepper and juice of one small lemon. Remove 2 tbsp of this mixture to a medium-sized bowl and set aside. Add the chicken thighs to the original bowl with most of the marinade and toss them to coat the chicken thighs well. Set aside.

Step 3: In the bowl with the 2 tbsp of marinade, add the halved brussels sprouts and toss together well to combine. Set aside.

Step 4: Once the oven is preheated, add the chicken thighs to the prepared baking sheet and put in the oven for 20 minutes.

Step 5: After 20 minutes, remove the baking sheet from the oven and scatter the seasoned brussels sprouts around the chicken thighs. Put back in the oven for 25-30 minutes or until the chicken is cooked through (165F internal temperature) and the skin is crispy.

Step 6: While the chicken and brussels sprouts are roasting, make the pomegranate sauce. To a small pot add all of the sauce ingredients: 1/2 cup pomegranate juice, 1/4 cup honey, 1/4 cup balsamic, zest of one orange, 3 small garlic cloves pressed or grated and 2 tbsp molasses. Heat over medium heat until the sauce starts to bubble / boil and then turn the heat to medium low, cook stirring often, until the sauce reduces by about half and is slightly thicker, about 15-20 minutes. Set aside.

Step 7: To assemble the final dish, garnish with pomegranate arils (seeds) and then pour sauce over the chicken thighs.

Expert tips

The cut of chicken you use for this recipe matters! Bone-in skin-on chicken thighs provide the most flavourful, juiciest chicken with crispy skin and are super easy to cook.
Lining the bottom of the pan with parchment paper helps for an easier cleanup!
If you don’t have a large rimmed sheet pan, you can use two smaller pans, one for the chicken and one for the brussels sprouts.
A good substitute for honey in the sauce is maple syrup.

Common questions

Can I use another cut of chicken for this sheet pan chicken recipe?
If you use another kind of chicken like boneless skinless chicken breasts or boneless skinless chicken thighs, I recommend cooking at a lower oven temp so you don’t overcook the chicken. The cooking time will also vary. So, if using boneless skinless chicken breast or boneless skinless chicken thighs, cook at 400F and only cook for 10 minutes first before adding the brussels sprouts. Then after adding the brussels sprouts, cook for 20-25 minutes or so until the chicken is cooked through.

Can I use another type of vegetable instead of brussels sprouts?
Small broccoli florets are a great substitute for the brussels sprouts.

How to store

Store leftovers in an airtight container for up to 2 days, longer than 2 days and the brussels sprouts don’t reheat as well any more.

More Christmas dinner ideas from the blog

Easy and Festive Christmas Salmon (holiday dinner)

One Pot Marry Me Butter Beans (30 minute recipe!)

Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi