Sheet-Pan Pomegranate Chicken With Walnut Relish

Sheet-Pan Pomegranate Chicken With Walnut Relish is a colorful and delicious meal that combines tender chicken with sweet and tangy pomegranate flavors. The juicy chicken bakes right on the sheet…

By Willow • February 8, 2026 • Reading time: 6 min

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Sheet-Pan Pomegranate Chicken With Walnut Relish is a colorful and delicious meal that combines tender chicken with sweet and tangy pomegranate flavors. The juicy chicken bakes right on the sheet pan alongside the pomegranate seeds, creating a lovely mix of textures. The walnut relish adds a nice crunch and a little nutty bite to finish it off.

I love making this dish because it’s simple but feels special, perfect for both weeknight dinners and when friends come over. The walnut relish is my favorite part—it’s easy to whip up and adds a fresh, zesty touch that really lifts the dish. I like to toast the walnuts first to bring out their flavor even more.

When I serve this, I usually pair it with a light side like a green salad or roasted veggies, which balances well with the rich pomegranate and walnut flavors. It’s one of those meals that fills the kitchen with great smells and leaves everyone happy and satisfied. Plus, cleanup is a breeze since it all cooks on one pan!

Key Ingredients & Substitutions

Chicken Thighs: Bone-in, skin-on thighs work great for juicy, tender meat. Skin crisps nicely in the oven. If you prefer white meat, boneless chicken breasts can work but watch cooking time to avoid drying.

Spices: Cumin, smoked paprika, coriander, and turmeric give this dish a warm and slightly earthy flavor. If you don’t have smoked paprika, regular paprika or a pinch of chili powder works fine.

Pomegranate Seeds & Molasses: Fresh pomegranate seeds add tangy sweetness and vibrant color. If fresh seeds aren’t available, you could use dried cranberries or fresh pomegranate juice for the relish, adjusting sweetness to taste.

Walnuts: Toasted walnuts in the relish bring a nice crunch and a nutty dimension. Pecans or almonds can be good substitutes if needed, just toast them for extra flavor.

Greens: Spinach or Swiss chard adds freshness and color. Kale or arugula can also work but add them later in cooking to avoid overcooking.

How Can I Get Crispy Skin on My Sheet-Pan Chicken?

Crispy skin is one of the best parts of this dish. Here’s how to get it right:

• Pat chicken dry before seasoning; moisture prevents crispiness.
• Coat skin evenly with oil and spices.
• Arrange chicken spaced out on the pan, skin side up, so heat circulates well.
• Roast at a high temperature (425°F) to help the skin brown and crisp.
• If skin isn’t quite crispy after cooking, broil for 2-3 minutes but watch closely to avoid burning.

Following these steps will give you tender chicken with perfectly crisp, flavorful skin every time!

Equipment You’ll Need

• Large sheet pan – perfect for roasting chicken and veggies all at once with even heat.
• Mixing bowls – useful for tossing the spice rub and mixing the walnut relish easily.
• Sharp knife – helps with slicing onions and chopping walnuts precisely.
• Tongs – great for handling the hot chicken pieces safely.
• Measuring spoons – keep your spice blend balanced.

Flavor Variations & Add-Ins

• Use chicken breasts instead of thighs for a leaner option; just reduce roasting time to keep meat juicy.
• Add chopped dried apricots or figs to the walnut relish for some extra sweetness and chewiness.
• Swap walnuts for toasted pecans or almonds if you want a different nutty flavor.
• Mix in fresh mint or cilantro with the parsley garnish for a more herbaceous, bright finish.

Sheet-Pan Pomegranate Chicken With Walnut Relish

Ingredients You’ll Need:

For The Chicken & Vegetables:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or Swiss chard, roughly chopped
• 1 medium red onion, thinly sliced
• 1 cup pomegranate seeds
• 1 cup walnuts, roughly chopped
• 1 tablespoon fresh parsley, chopped (for garnish)
• Fresh rosemary sprigs (optional, for roasting)

For The Walnut Relish:

• 1 cup walnuts, toasted and chopped
• 2 tablespoons pomegranate molasses or pomegranate juice reduced to syrup
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• Salt and pepper, to taste
• Optional: pinch of crushed red pepper flakes

How Much Time Will You Need?

This recipe takes about 10 minutes to prep and around 30-35 minutes to roast the chicken. Mixing the walnut relish takes just 5 minutes while the chicken cooks. Overall, you’ll spend roughly 45 minutes from start to finish, making a tasty and colorful meal without lots of fuss.

Step-by-Step Instructions:

1. Prepare The Oven and Season Chicken:

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. In a small bowl, combine olive oil, cumin, smoked paprika, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Rub this spice mix evenly all over the chicken thighs for flavorful, crispy skin.

2. Arrange Chicken and Veggies on Sheet Pan:

Place the chicken thighs spaced out on the prepared sheet pan. Tuck fresh rosemary sprigs between the pieces, if you have them. Scatter sliced red onions and chopped greens around and underneath the chicken to roast alongside.

3. Roast Until Golden and Cooked Through:

Put the sheet pan in the oven and roast for 30-35 minutes until the chicken is cooked through with an internal temperature of 165°F (75°C). The skin should be golden and crispy. For extra crispiness, broil for 2-3 minutes while watching closely to avoid burning.

4. Make The Walnut Relish:

While chicken roasts, mix together toasted walnuts, pomegranate molasses (or reduced juice), lemon juice, olive oil, minced garlic, salt, pepper, and crushed red pepper flakes in a bowl. Stir until combined and set aside.

5. Serve and Garnish:

When the chicken is done, transfer it to a serving platter. Sprinkle fresh pomegranate seeds over the chicken and roasted greens for a burst of color and flavor. Spoon walnut relish around the chicken or serve it on the side. Finish with freshly chopped parsley and enjoy immediately.

Can I Use Boneless Chicken Instead of Bone-In Thighs?

Yes! Boneless chicken breasts or thighs can be used, but reduce the cooking time to about 20-25 minutes to prevent drying out. Keep an eye on the internal temperature to reach 165°F (75°C).

How Do I Store Leftovers?

Store leftover chicken and walnut relish in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and add a splash of olive oil or lemon juice to freshen the flavors.

Can I Make the Walnut Relish Ahead of Time?

Definitely! The walnut relish can be made a day ahead and refrigerated in a sealed container. Give it a good stir before serving, and add a little extra lemon juice or olive oil if it looks dry.

What Can I Serve with This Dish?

This chicken goes wonderfully with couscous, rice, or warm flatbread to soak up the delicious juices. A simple green salad or roasted vegetables also complement the flavors nicely.