Pomegranate-Glazed Chicken Thighs

From the garden

• 2 large pomegranates — for about 1½ cups juice plus ½ cup arils for serving
• 2 cloves garlic, smashed
• 2 tbsp fresh mint or parsley, chopped (optional)

From the pantry

• 8 bone-in, skin-on chicken thighs
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 cup rice — for serving
• salt
• black pepper

1. Seed the pomegranates: score the skin into quarters and break them apart in a bowl of water — the arils sink, the pith floats. Set aside ½ cup of the prettiest arils, then blitz the rest briefly in a blender and strain through a sieve, pressing, for about 1½ cups juice.
2. Simmer the juice with the honey, balsamic, and smashed garlic in a small saucepan over medium heat, 15–20 minutes, until reduced to about ⅓ cup and thick enough to coat a spoon. Fish out the garlic. Meanwhile, start the rice and heat the oven to 400°F.
3. Pat the thighs very dry and season well with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high and sear skin-side down 8–10 minutes, without moving, until the skin is deep golden and releases easily. Flip.
4. Brush the thighs with glaze and transfer the skillet to the oven. Roast 15–18 minutes, brushing with more glaze halfway, until an instant-read thermometer at the bone reads 165°F.
5. Rest 5 minutes, paint on a final coat of glaze, and scatter with the reserved arils and herbs. Serve over rice with the pan juices spooned around.