Honey-Pomegranate Roasted Chicken Thighs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 pounds chicken thighs 
• 1 tablespoon cornstarch 
• 6  garlic cloves minced
• 0.8 cup honey 
• 1 teaspoon hot sauce 
• 0.3 cup juice of lemon fresh ( 3 small lemons)
• 1 tablespoon lemon rind grated
• 2 tablespoons pomegranate molasses 
• 1 teaspoon salt 
• 0.3 cup shallots finely chopped
• 1 tablespoon water 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• oven
• broiler pan

Directions

1. Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
2. Preheat oven to 42
3. Remove chicken from bowl, reserving marinade.
4. Combine cornstarch and water in a small bowl.
5. 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.
6. Remove from heat.
7. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper.
8. Bake at 425 for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.