- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2005
In bowl, combine lemon juice, pomegranate molasses, salt, pepper and granulated sugar. Add chicken toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Place, skin side up, in baking dish. Roast in 425°F (220°C) oven until juices run clear when chicken is pierced, about 30 minutes.