Make this pomegranate chicken traybake, then check out our Spanish chicken traybake, spatchcock chicken traybake, puttanesca chicken traybake and more traybake recipes.

Also read our guide on what is pomegranate molasses for the best advice on where to buy this ingredient.


  • 8 whole chicken thighs
  • 2 fennel bulbs, thinly sliced
  • 2 tbsp rose harissa
  • 3 tbsp pomegranate molasses
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins chickpeas, drained and rinsed
  • a pinch caster sugar
  • 100ml natural yogurt
  • a handful dill, torn
  • 100g feta, crumbled
  • crusty bread, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the chicken and fennel into a bowl, add the harissa, 2 tbsp of the pomegranate molasses and plenty of seasoning, then toss to combine. Spread the fennel out in a single layer on a deep baking tray, then arrange the chicken thighs, skin-side up, on top. Roast for 20 minutes.

  • STEP 2

    Tip the tomatoes and chickpeas into the tray along with half a tin of water and the sugar. Mix well, being careful to keep the chicken skins dry. Return to the oven for 30 minutes or until the skins are crisp and the sauce has thickened.

  • STEP 3

    Combine the yogurt with 1 tbsp of molasses and a little seasoning. Spoon this over the traybake, then tear over the dill and scatter over the feta. Serve with crusty bread for mopping up.

Check out more easy traybake recipes

Chicken Tray Bake Recipe With Lemon, Olives and Orzo


Adam Bush Chef Portrait
Adam BushDeputy food editor

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