Baked Chicken Recipes

Pomegranate-Glazed Chicken Thighs with Fontina

Pomegranate-Glazed Chicken Thighs recipe

Active time: 35 min | Yield: 8 servings


Pomegranate Glaze

  • 2 cups pomegranate juice
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 fresh rosemary sprigs

Chicken Thighs

  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon garlic powder
  • 8 bone-in chicken thighs, with skin
  • Salt and pepper
  • 10 ounces Carr Valley Fontina cheese, shredded and divided (2 1/2 cups)
  • 1/2 cup pomegranate seeds
  • Fresh rosemary sprigs


Pomegranate Glaze

  1. Bring the pomegranate juice, sugar, lemon juice and rosemary to a boil in a large saucepan over medium-high heat; cook and stir until sugar is dissolved. Reduce heat to low. Simmer, uncovered, for 35 to 40 minutes or until glaze is reduced to about 1 cup, stirring occasionally. Remove rosemary sprigs and discard. Set aside 2/3 cup glaze for serving.

Chicken Thighs

  1. Heat oven to 400 degrees F.
  2. Combine rosemary and garlic powder. Pat chicken thighs dry with paper towels. Transfer chicken to a greased 17 x 12 inch baking pan. Gently loosen skin from chicken thighs, leaving one side attached. Add the rosemary mixture, salt, pepper and 1/4 cup fontina under skin of each. Brush chicken skin with remaining 1/3 cup pomegranate glaze; season with salt and pepper. Bake for 20 minutes.
  3. Brush with pomegranate glaze. Bake for 20 to 25 minutes longer or until a thermometer inserted in meat reads 165 degrees F.
  4. Sprinkle chicken with remaining fontina. Broil 4 inches from the heat for 2-3 minutes or until cheese is melted. Let stand for 5 minutes before serving.
  5. Meanwhile, bring reserved glaze just to a boil. Stir in pomegranate seeds. Serve chicken thighs with glaze. Garnish with rosemary.


Fontina is a mild cheese with slightly tart and nutty flavors. It melts great when warmed and is also a delicious choice for snacking.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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