Heat oven to 425 degrees. Combine olive oil, garlic, za’atar, salt and pepper. Set aside.
Split chicken breasts in half crosswise to roughly same size as thighs. Gently toss chicken, shallots, grapes and thyme in spice mixture. Spread onto parchment-lined sheet pan, placing chicken skin-side up and pushing to outer edges of pan. Drizzle 1/2 of pomegranate molasses or reduction over entire pan and roast 30 min. Drizzle with remaining molasses/reduction and continue cooking 10 min more, until internal temp reaches 160 degrees. Turn oven broiler on and broil on high, cooking 2 min more, until lightly caramelized and sizzling. Remove from oven and sprinkle with pomegranate arils and more za’atar, as desired.
Serve immediately with Golden Turmeric Roasted Cauliflower.
In a saucepan over medium heat, reduce all ingredients by half. Cool until ready to use. If too thick, heat with a few tablespoons of water before using.
Golden Turmeric Roasted Cauliflower
Combine ingredients and spread onto parchment-lined sheet pan. Roast at 425 degrees for 15-20 min, until golden brown and crisp-tender in center. Serve immediately.
* To make this recipe keto, omit pomegranate molasses.