Honey-Pomegranate Roasted Chicken Thighs

• 3/4 cup honey
• 1/3 cup finely chopped shallots
• 1/4 cup fresh lemon juice (about 3 small lemons)
• 1 tablespoon grated lemon rind
• 2 tablespoons pomegranate molasses
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 6 garlic cloves, minced
• 16 chicken thighs (about 4 pounds), skinned
• 1 tablespoon cornstarch
• 1 tablespoon water
• Cooking spray
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
2. Preheat oven to 425u0b0.
3. Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425u0b0 for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.

honey, shallots, lemon juice, lemon rind, pomegranate molasses, worcestershire sauce, hot sauce, garlic, chicken, cornstarch, water, cooking spray, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/honey-pomegranate-roasted-chicken-thighs (may not work)