Directions:

Pomegranate Glaze:
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.


Chicken Thighs:
Heat oven to 400 degrees F.

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 fontina under skin of each.

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 degrees F.

Sprinkle chicken with remaining fontina. Broil 4 inches from the heat for 2-3 minutes or until cheese is melted. Let stand for 5 minutes before serving.

Meanwhile, bring reserved glaze just to a boil. Stir in pomegranate seeds. Serve chicken thighs with glaze. Garnish with rosemary.