2 cups pomegranate juice
1/2 cup sugar
1 tablespoon lemon juice
4 fresh rosemary sprigs
2 teaspoons minced fresh rosemary
2 teaspoon garlic powder
8 bone-in chicken thighs with skin
Salt and pepper
10 ounces Keystone Farms Cheese Asiago with Rosemary, shredded and divided
1/2 cup pomegranate seeds
Fresh rosemary sprigs
1 Bring the pomegranate juice, sugar, lemon juice and rosemary to a boil in a large saucepan over medium-high heat; cook and stir until sugar is dissolved. Reduce heat to low. Simmer, uncovered, for 35-40 minutes or until glaze is reduced to about 1 cup, stirring occasionally. Remove rosemary sprigs and discard. Set aside 2/3 cup glaze for serving.
1 Heat oven to 400°F.
2 Combine rosemary and garlic powder. Pat chicken thighs dry with paper towels. Transfer chicken to a greased 17 x 12-inch baking pan. Gently loosen skin from chicken thighs, leaving one side attached. Add the rosemary mixture, salt, pepper and 1/4 cup Asiago with Rosemary under skin of each.
3 Brush chicken skin with remaining 1/3 cup pomegranate glaze; season with salt and pepper. Bake for 20 minutes. Brush with pomegranate glaze. Bake for 20-25 minutes longer or until a thermometer inserted in meat reads 165°F.
4 Sprinkle chicken with remaining Asiago with Rosemary. Broil 4 inches from the heat for 2-3 minutes or until cheese is melted. Let rest for 5 minutes before serving.
5 Meanwhile, bring reserved glaze just to a boil. Stir in pomegranate seeds. Serve chicken thighs with glaze. Garnish with rosemary.