Sheet-pan pomegranate chicken with walnut relish from Bon Appétit Magazine, April 2025: The Travel Issue (page 22)

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Notes about this recipe

  • breakthroughc on April 13, 2025

    This was really good. A great combination of flavors and textures. I doubled the amount of glaze and did the chicken thighs on the grill. I glazed both sides of the thighs and they were flavorful and moist. I only used two tablespoons of olive oil in the relish and it was plenty. I think the full amount is too much oil and the herbs would quickly go limp. Served with farro which I put on the platter then topped with the grilled thighs and then the relish. Very pretty dish that I will be serving to guests all summer long.

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