Step 1

Prepare the spice rub by combining the rub ingredients in a small bowl.

Step 2

Pat chicken thighs dry and begin to apply the spice rub generously. Be sure to lift skin carefully and apply some or the spice rub underneath; this is very important for flavor.

Step 3

Place chicken in a large dish on a bed of red onions (use 1/2 the amount of onions you sliced earlier). Cover and refrigerate for at least two hours.

Step 4

Take chicken out of the fridge and let sit in room temperature for 15-20 minutes.

Step 5

Preheat oven to 450 degrees F.

Step 6

When ready, heat one tbsp of olive oil in a large and heavy skillet. Turn heat to medium-high and brown chicken thighs on both sides, beginning with skin-side. Place browned chicken in a large roasting pan.

Step 7

To the same skillet, add a little more oil, if needed. Now, on medium-high heat, saute the remaining onion slices for 3-5 minutes or until slightly browned.

Step 8

To the sauteed onions, add white wine and let simmer to reduce. Now add pomegranate molasses, bay leaf, seasoned salt, and chicken broth. Let the liquid simmer together for about 5-7 minutes to develop a nice pomegranate-wine sauce/broth.

Step 9

Remove bay leaf and pour the pomegranate-wine sauce/broth over the chicken thighs in the roasting pan.

Step 10

Cover and bake in 450 degree F-heated oven for 20 minutes. Then, uncover and bake on the lowest oven rack for another 25-30 minutes or until fully cooked.

Step 11

Remove from oven and let sit for five minutes.

Step 12

Serve with a garnish of dried mint leaves and fresh pomegranate seeds.

Step 13

Try these Greek potatoes as a side dish.